Rummaging in the back of the larder yesterday I found a few jars of plum jam I made last year.
I think I simmered it for too long as it had the consistency of concrete, hence lurking in the depths out of sight, out of mind.
Is there anything I can do to it to make it a bit runnier? - well ok, edible
Bovey Belle
Perhaps decant it into a pan with some boiling water to thin it down a bit and then make a jam roly poly or something with it? Or a jam tart?
mc55
or maybe if you boiled it for even longer and strained it, would you be able to make (boiled) lollies ?
I made some raspberry jam recently and I'm sure if I'd cooked it for slightly longer I'd have got lollies ... it has that fabulously sticky sweet texture and flavour at the moment with a hint of sharpness.
Trying to thin it with boiling water sounds good to me, but I've no experience.
Cabbagepatch
Ta, will experiment one evening this week and report back......
Jellycakesforme
I think we used to make a sauce for pork chops with plum jam. Will have to have a look. I don't buy pork chops anymore, should check their price, maybe I'd be pleasantly surprised?
