I don't know about you, but I never have any luck with those no-cook and freezer jam recipes. For me they always turn out runny.
Today I was in the dairy section of the grocery store. Those fruit-on-the-bottom yogurts and tiny servings of cottage cheese with dabs of jam are so expensive, yet so tempting. Well, I remembered the jars of peach jam in my freezer. The jam is delicious, and tastes like a sunny summer day, but is too thin to put on toast. I have used it on vanilla ice cream, and it makes a wonderful topping. Today I realized it would also be really good mixed in with yogurt or cottage cheese - and a lot cheaper than store bought.
I like this idea so much, I am planning on making some batches of low-sugar, runny jams just to have on hand for a quick treat.
By Free2B from North Royalton, OH
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Yum, this is a very moist spice cake. You can use any variety of jam you wish or that you screwed up. Another name for this recipe can be "How to Use the Jam that Didn't Set Up Well Besides Pretending that it is Syrup".
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If your jelly absoluty refuses to set up, even after cooking it back down the second time, just call it by another name!
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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.
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Cream together butter and sugar. Add eggs, one at a time. Sift flour with cinnamon, cloves and allspice; dissolve soda in sour cream.
