I stumbled on this site because it offered several remedies to fix my too thin jellies/jams. I am not a big recipe follower; always "knowing" that something else would taste great in the recipe. 95% of the trials turn out and I end up divulging my "secret" to a number of others.
To fix my too thin jellies/jams, the "air-dry method" is great. In the event one ends up with still too thin preserves label the mistakes "Glaze/Topping" and use for cheese cakes, thumbprint cookies, drizzle for cakes, baked cookies, syrups for waffles/pancakes, and french toast even a sweetener for teas.
Remember there are few real bad "mistakes" and lots of NEW uses/ideas.
By frys2go from Muncy Valley, PA
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I like to use runny jam stirred into vanilla yoghurt. I even make extra batches of 'odds and sods jam stuff', when I don't have enough to make a whole batch, purely for this purpose.
You can mix it with Catalina Dressing and half a packet of dry onion soup mix and pour it over chicken pieces as a marinade sauce before baking.
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