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He never warms the jars, so why doesn’t my son’s marmalade go mouldy?

Our preserving pundits dive into the bittersweet dilemmas surrounding baking paper circles, wax seals and the judicious application of heatWhen my son makes marmalade, he never warms the jars or uses circles of baking paper and cellophane – he just puts the lids on. It never goes mouldy, so am I wasting my time doing it the “proper” way?Dagna, Berkhamsted, HertsYou can’t get much sweeter than marmalade, and this is most likely the reason for both Dagna and her son’s success, despite their differing strategies. “The chance of mould developing is low because there’s so much sugar to balance the bitterness of the orange peel,” says Camilla Wynne, preserver and author of All That Crumbs Allow. “Mould needs water to do its thing, and sugar binds to water.” She recalls a former student who, like Dagna’s son, simply ladled her marmalade into jars and closed the lids. All was fine until one day the student’s latest batch of marmalade was covered in mould: “She’d been reducing the sugar in h...


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