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. Yesterday I made Tayberry, Gooseberry and Rhubarb - yummo!
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