rescuing jam

peppermint

i made some mulberry jam with my dad (3 jars) but we left it a bit too long it seems!
it's really thick and gluey.

does anyone know a clever way to rescue it?
or failing that - what can i do with thick jam? it wont spread onto toast but it tastes delicious! can i use it to make a fruity loaf in the breadmaker?

thanks

belfastgirl23

Heating it up might temporarily soften it for long enough to use as the filling in a cake?

scrimpingbadger

I overdid my strawberry - or put too much pectin in - anyhow it was rubbery and could bounce. So I gouged it out of the jars, put in a pan, added some water and stirred it all up and slung it back in the jars. Worked fine and have been complimented on it (I didn't tell them my mishap)

Penelope_Penguin

Make it into a bakewell-type tart.

Alternatively, I use plum jam as a basis for barbeque sauce for spare ribs or chicken wings.

HTH, Penny. x

peppermint

thanks!

we have mixed it with some water and it seems to be more like normal jam, got to do the rest of the jars now.

i'll have a go at the barbeque sauce and a cake later too - they sound lovely (not together though)

navig8r

Oh! I wish my OH would make thick jam instead of the everlasting type... you know the sort I mean , spoon it on the toast and then let it run back in the jar.:rotfl: :rotfl: :rotfl:

Dave