I never managed to get the texture quite right, as if the sugar syrup didn’t go into the fruit properly. They weren’t unpleasant, just not right. This was following Mary Berry’s recipe, and she was an expert Aga cook before she was really famous.
Are they cooked first? I can imagine that texture. Have had a similar problem with marmalade and tough peel
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They’re cooked in the process. I can’t easily get at my copy of her book right now, but from memory you put them in the sugar syrup and then put them in / take them out of the oven every day for a week or two.
Blimey what a faff 😰
