When it comes to making marmalade, some parents might think they're following the "proper" method by warming jars and using protective wraps like circles of baking paper or cellophane. However, a local family's experience suggests that this approach may not be as crucial as everyone thinks.
Dagna, from Berkhamsted in Hertfordshire, and her son both make marmalade with the same ingredients but vastly different techniques. The result? No mould on their jars whatsoever. Camilla Wynne, an expert preserver and author of "All That Crumbs Allow", explains that the high sugar content in marmalade makes it difficult for bacteria to grow. "Mould needs water to thrive," she says. "Sugar binds to water, so this makes it hard for mould to develop."
The only issue Dagna's son has faced is with his original recipe's reduced sugar levels, which caused the growth of unwanted microorganisms. A former student also had trouble due to the same reason.
In contrast, author Pam Corbin stresses that using modern food-grade lids, equipped with a wax seal inside, is far more effective than protective wraps. "Nowadays, our lids are much safer," she says. It's essential to use only clean new lids to ensure proper sealing and avoid potential contamination.
When it comes to jars themselves, opinions vary. Some experts like Wynne insist that warming them is necessary to prevent mould or yeast from forming. However, Corbin disagrees, provided the jars are thoroughly cleaned. "We've done things this way for generations," she notes, "so if it makes people happy, let's keep doing it."
A more pressing concern is overcooking marmalade, according to Corbin. When made incorrectly, the result can be an unpleasantly sweet taste reminiscent of barley sugar.
So how do you know when your marmalade is done? Wynne says look for light white bubbles and a glossy finish on top. Finally, always fill those jars to the brim, as any air gaps can introduce contaminants.
Dagna, from Berkhamsted in Hertfordshire, and her son both make marmalade with the same ingredients but vastly different techniques. The result? No mould on their jars whatsoever. Camilla Wynne, an expert preserver and author of "All That Crumbs Allow", explains that the high sugar content in marmalade makes it difficult for bacteria to grow. "Mould needs water to thrive," she says. "Sugar binds to water, so this makes it hard for mould to develop."
The only issue Dagna's son has faced is with his original recipe's reduced sugar levels, which caused the growth of unwanted microorganisms. A former student also had trouble due to the same reason.
In contrast, author Pam Corbin stresses that using modern food-grade lids, equipped with a wax seal inside, is far more effective than protective wraps. "Nowadays, our lids are much safer," she says. It's essential to use only clean new lids to ensure proper sealing and avoid potential contamination.
When it comes to jars themselves, opinions vary. Some experts like Wynne insist that warming them is necessary to prevent mould or yeast from forming. However, Corbin disagrees, provided the jars are thoroughly cleaned. "We've done things this way for generations," she notes, "so if it makes people happy, let's keep doing it."
A more pressing concern is overcooking marmalade, according to Corbin. When made incorrectly, the result can be an unpleasantly sweet taste reminiscent of barley sugar.
So how do you know when your marmalade is done? Wynne says look for light white bubbles and a glossy finish on top. Finally, always fill those jars to the brim, as any air gaps can introduce contaminants.
... I mean, who needs all that fuss with warming jars and protective wraps, right? 
Dagna and her son's results are pretty impressive - no mould on their jars whatsoever! 
It's all about the sugar content, right? Like Camilla Wynne says, it's hard for bacteria to grow in marmalade because of the high sugar levels... that makes sense. But I'm still a bit skeptical about using old jars without warming them up - can't be too careful, you know? 
And Pam Corbin's point about modern food-grade lids with wax seals is spot on - safety first! 
. But now that I read this article, I'm thinking maybe she was onto something...
I gotta say, using wax seals on lids sounds like a total game changer. I mean, who needs baking paper or cellophane when you've got fancy lids that are basically bacteria-proof? And Camilla Wynne's point about sugar binding to water is so true, it makes sense why Dagna's son had issues with low-sugar recipes. But what really gets me is Pam Corbin's warning about overcooking marmalade – I mean, have you ever bitten into a sweet and sticky mess that just tastes like sugar? Yeah, no thanks! 
So yeah, using the right lids and not overcooking it should be a total no-brainer.
, that's all you need, right? It's just a matter of making sure everything is clean and dry before pouring in the marmalade. And yeah, Camilla Wynne makes some good points about sugar binding to water and making it hard for mould to develop... but Pam Corbin's point about overcooking it is super important too - you can't just eyeball it like 'oh its done when I stop stirring' 
. but now that i read this article, i'm kinda excited to try out different methods 
. dagna's story is pretty cool - who needs all those extra wraps anyway? 
and Pam Corbin makes total sense about using food-grade lids - safety first! 
. overcooking it sounds like a total no-no btw... what if you end up with that weird barley sugar taste 
? and filling the jars to the brim is genius, i never thought of that! 
. plus, not overcooking it like 5 mins more than needed can make a huge diff between good and bad marmalade 
. The real issue here is probably overcooking the marmalade itself - that can ruin the whole thing 
. So, what's the big deal about marmalade, right? On one hand, you got Wynne saying warming jars is key to prevent mould, but then Corbin comes along and says no way, just use clean lids with wax seals. I mean, both methods seem legit, but it's all about personal preference, right? 
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. It just seems like it's all about finding that balance and doing things the way they're meant to be done. Maybe we can all learn a thing or two from Dagna and her son's marmalade-making methods? 
. But seriously, filling jars to the brim is such a good tip! I'll definitely be trying out those wax seals now 
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I do love Pam Corbin's tip about using modern food-grade lids with wax seals though - that sounds like a game-changer! 
And honestly, overcooking is the real enemy when it comes to marmalade... who wants to taste barley sugar in their jam?! 
. My mum used to use them and she was always happy with her results! 
. But I do know how annoying it can be when your jam's all gloopy and gross... maybe the wax seals Pam Corbin mentioned are worth trying? 
honestly i think its all about finding what works best for u, dont overthink it 
