Jam and marmalades recipes with resting periods.
as the title of the thread says, some jam or marmalade recipes require that the preparation rests until chilled after being cooked at around 70-80C for two hours, and this process is repeated even for 3 or 4 times. Does someone know the theoretical or practical background of this process?
My main worries are the food safety rules within those resting periods (which normally are outside the refrigerator).
If someone could point me in the right direction, would be deeply appreciated!