Opening stuck jars of Marmite


I like Marmite. Most friends from overseas know that and would, to my utter delight, bring a jar from abroad when they visit.

My favorite would be a jar of XO Marmite presented to me by Su-Lin of Tamarind and Thyme. Of course, the huge jar of Marmite from New Zealand (from a Swiss friend who had her wedding there) is also my favorite; mainly because it tastes very different: rich yet lighter, even the color is different, chocolatey brown instead of mud brown or black.

You can tell that, for me, next to Marmalade and Pรขtรฉ, there’s nothing finer to put on hot buttered toast. A tradition of mine would be to have a hot buttered Marmite toast with strong black coffee on Christmas night watching the telly.

Of course, one of the most troubling thing about Marmite jars is that the lids tend to get stuck something wicked after a long period of refrigeration. First thought was a violent solution but that was quickly dismissed as a short-term fix with a long-term storage problem. Brute-force with a tea towel was halted when I heard an alarming crack.

Finally, as I was making coffee, inspiration alighted: I filled a bowl with the remaining hot water and inverted the jar so that the lid came fully submerged underwater. A bubble or two emerging, indicated success.

I can now have my hot buttered Marmite toast. Cheers!

Posted on 18th Dec 2011 in About, English, Old School, Recipes


There Are 4 Comments


sooks commented on January 7, 2012 at 10:26 pm

ooohh.. need to try that XO Marmite. My fondest memories of marmite were as a child when my mum used to put some of it in my porridge. It’s comfort food for me. And recently, (after so much time spent in Aus), I tried Vegemite on toast and I was hooked!


Ivan commented on January 8, 2012 at 2:47 am

I like it a lot on a well-buttered toast. For porridge, I usually prefer Bovril.


Laura commented on February 2, 2012 at 1:30 pm

Hello, just a quick pointer to say that Marmite does not require refrigeration! Nobody – and I mean nobody – in the UK would ever refrigerate it, it never seems to go bad and what’s more it’s easier to spread at room temperature. Plus the lid is less likely to get stuck… ๐Ÿ™‚


Ivan commented on February 4, 2012 at 8:59 am

@Laura: Thanks, but with the humidity in SE Asia, I’m not sure if it can survive for long without refrigeration. Best not risk it. ๐Ÿ™‚

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