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So, how much jelly?
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<blockquote data-quote="Celeriac" data-source="post: 950078" data-attributes="member: 188243"><p>OMG OMG OMG. Read all ten pages of this thread and it's put me off ever eating jelly again. Bits of ground up pig junk, seaweed, sachets of additive laden powders, wobbly slimy horribly sweet gunk completely detracting from all that deliciously sumptuous luxurious organic cream.</p><p></p><p>In this household we have a dairy shelf in the fridge for organic soured cream, creme fraiche, clotted cream, double cream, live natural yogurt, live natural Greek-style sheep's milk yogurt, Mozzarella, Feta, mature Cheddar, Double Gloucester, Red Leicester, Wensleydale, Halloumi, Cornish Brie etc The hard cheese belongs to husband, the soft stuff to me.</p></blockquote><p></p>
[QUOTE="Celeriac, post: 950078, member: 188243"] OMG OMG OMG. Read all ten pages of this thread and it's put me off ever eating jelly again. Bits of ground up pig junk, seaweed, sachets of additive laden powders, wobbly slimy horribly sweet gunk completely detracting from all that deliciously sumptuous luxurious organic cream. In this household we have a dairy shelf in the fridge for organic soured cream, creme fraiche, clotted cream, double cream, live natural yogurt, live natural Greek-style sheep's milk yogurt, Mozzarella, Feta, mature Cheddar, Double Gloucester, Red Leicester, Wensleydale, Halloumi, Cornish Brie etc The hard cheese belongs to husband, the soft stuff to me. [/QUOTE]
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