this post was submitted on 03 Dec 2025
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Oh, I've been cutting the visible mold off for years. Same applies to things like jam (jelly). Spoon out the mouldy bit, then crack on.
Should I be ded?
For marmelade / jam / jelly it depends on the sugar contents. I don't know how much it has to be but if it has high enough sugar contents, you can indeed take off the mould generously and eat what is under it. That said - gross! Just don't let foods spoil. Buy what you need and plan ahead a bit.
But jam comes in jars of a minimum size and sometimes it goes mouldy before finishing.
-> rarely ever any mold. I keep my jams fresh for months this way.