Solid Jam?

Caterina

You can also use it as fruit "cheese", a bit like the Spanish use solid quince jam and call it "Membrillo", slice it and use it to accompany posh cheeses!

hoglet121

I have a huge quantity of overcooked chilli jelly - I add it to curries.

Blackberries go well with venison or other gamey meats, beef too - you could add a spoonful to a robust gravy?

Toomuchdebt

How funny-I made jam for the first time and mine has also come out rock hard-tastes gorgeous though-what I do is warm it up and then put a spoon in my porridge or in black tea(sweetens the tea and then I just eat the jammy bit at the bottom).I used too much apple in mine I think-apple has a lot of pectin doesn't it?

DebtFree2012

Great responses from you all - thanks so much. I shall try again at the weekend after I forage some more!

Primrose

I also can recommend using it to flavour/sweeten porridge. I put a generous dollop of it in a Pyrex basin, then add the oats and milk and cook on Medium for about three and a half minutes. The jam will melt down as the porridge cooks. Be sure to use a generous sized pudding basin though to allow the simmering milk to rise !!

Alternatively if you want a luxury jam you could pour in a tablespoon of your favourite liqueur into each pot of jam and stir vigorously with a skewer or fork to mix it in.

torbrex

I have 're-boiled' overcooked jam before, just put it all back in the pan along with about a cup of water for every 2lbs of jam then bring to the boil slowly, mixing all the time and turn of the heat as soon as an even boil appears then re-pot.

Flavour has already been compromised with the initail over cooking but with this method you will at least get spreadable jam again