[sorry for late f-up - but have been on holiday]

Sacha Hubbard wrote:


9lbs. Preserving sugar (Caster will do but Preserving is better)

Sacha, or anyone else, care to explain this. AFAIK preserving sugar has
pectin added, which I thought would be counter productive in this recipe?
And Castor sugar is, AFAIK, simple ordinary sugar more finely
ground/crystallised - which of course makes it dissolve quicker, but once
disovled is identical to to "bog standard" sugar.

Have I nmissed something?
Jim