Hi Shelley,
I think I remember this happening to my mother years ago (when sugar was rationed, so it's a VERY long time ago). She warmed the full jars to get it out & then once it was in the pan just added water bit by bit till it was the right consistency. She then re-potted it. It was damson jam & it turned out fine.
I think now I would just try a small amount to experiment before I did the whole batch.
Good luck with it.
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
Hattie said:
Hi Shelley,
I think I remember this happening to my mother years ago (when sugar was rationed, so it's a VERY long time ago). She warmed the full jars to get it out & then once it was in the pan just added water bit by bit till it was the right consistency. She then re-potted it. It was damson jam & it turned out fine.
I think now I would just try a small amount to experiment before I did the whole batch.
Good luck with it.
thank you!!
Hi again Shelley,
I have just been looking at your problem on the internet (just checking my remembered info) & came up with this.....
"Is there any way to save a batch of gluelike jelly?"
- NEVADA LAMBERT Fernley, Nevada
You can soften stiff jelly by melting it over low heat and stirring in a little fruit juice or water. When the jelly cools, it will be softer, but it won't have a true jelly texture. You can soften jam by reheating it with some additional crushed fruit or a little fruit juice. Store softened jellies and jams airtight in the refrigerator.
I found this on
http://findarticles.com/p/articles/mi_m1216/is_n6_....._18425733/
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
Bin it , it would probably be great in cakes and for basting and for ........
You could use it to make a fruit wine. Actually it is basically a fruit cheese so you could slice it & eat with various meals. I would put some of it inside roast duck or chicken & it would help make a delicious gravy/sauce. Add some of it when making chutneys.
Good luck with recycling it.
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
Hattie said:
You could use it to make a fruit wine. Actually it is basically a fruit cheese so you could slice it & eat with various meals. I would put some of it inside roast duck or chicken & it would help make a delicious gravy/sauce. Add some of it when making chutneys.
Good luck with recycling it.
I made some jam wine a few years ago and it was actually drinkable so that might be worth a go if all else fails. You'll need to add plenty of pectolase to destroy the pectin but it should go ok.
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