Crystalized Jam

I have half a jar of refrigerated Sarabeth's jam that I use in a Lottie+Doof cookie recipe. I was going to bake the cookies today, but the jam has crystalized. I know there's a way to correct sugared honey, but jam?
If it can't be fixed, can I use it like it is? It tastes fine. The jam is placed on top of the cookie before it's baked.

  • Posted by: Louisa
  • December 10, 2011


Louisa December 10, 2011
Ok. I started with the first suggestion--microwave--and it worked. I put the jar of jam (sans lid) in the microwave and did two 30 second intervals. Am happy to report the jam has new life.
Am sure the jar in simmering water would have worked as well. I'll make these cookies tomorrow.
Thanks, all.
Louisa December 10, 2011
Thank you--I can see this could work as well. Love this jam--so glad to have options.
bigpan December 10, 2011
Heat the jam in a pot of simmering water.
Louisa December 10, 2011
Thanks for the advice--I'll give it a whirl.
Chefbaltz December 10, 2011
just put it in a microwave-safe glass dish and heat it for a bit. it might thin out too much, but let it set at room temp and it should be fine to use.
Recommended by Food52