When I open a new jar of marmalade the contents are a nice, semi-solid, homogenous mass with a smooth surface, however old the jar is. Yet when I make a spoonful-sized hole in the flat surface to remove some marmalade, the next time I open the jar a couple of days later, the hole has started to fill with a syrupy liquid. What is it about breaking the surface of the marmalade that sets this process in motion? It continues until the jar is empty.
Kenneth Crowther, Derby, UK