In article >,
"Pico Rico" > wrote:

> "Dave West" > wrote in message
> ...
> > We made some marmalade a few days ago, using not too much sugar and not
> > caring if it really set.
> >
> > It tasted good and we used about a third of a small jar on the first
> > usage. A couple of days later the top surface has developed some white
> > fluffy mould on it.
> >
> > Might it still possible to safely eat it, if we carefully spoon off the
> > mould to say a depth of about one centimetre below the mould ?
> >
> > As you can guess we really don't like to waste food. If it was safe to
> > eat, we also thought we might be able to reboil it, then add more sugar.
> > Which we guess might make it so we can keep it for longer without mould
> > appearing ? Thanks for advice.
> >
>
> are you sure it is mold? Might it be crystallized sugar?

If the sugar is crystallized, I don't think he would describe it as
fluffy. And if it wasn't refrigerated it would mold rather quickly.
Refrigeration would slow it.
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.