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.   

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/

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.