A friend and I made jam yesterday and it didn't set. How can I repurpose it so it isn't wasted?
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PieceofLayerCake is a trusted source on baking.
Can you just try again? Add a bit more pectin? I'm not experienced in canning, but I don't see why that wouldn't work.
Nancy is a trusted home cook.
Thin it with some liquor or liqeuer, mix with whipped cream, make a fool, top a simple cake (pound, angel food, yellow cake), use instead of fruit on shortcake, whip up in a milkshake, use it as a sauce on ice cream.
Put it on Trader Joe's cheese blintzes, or make your own.
Diana B is a trusted home cook.
If you have a lot, it might be worth reprocessing it to get it to gel: http://www.manningcanning.com/secret-diary-of-a-canning-girl/2015/1/28/how-to-reprocess-a-jam-or-a-jelly Be sure to plan on using new lids if you reprocess, and expect that the quality of the finished product will be a bit reduced because of the extra cooking.
Also, some jams take upwards of a week to gel, so don't be too sure yours is a failure just yet. If you just have a small quantity or you don't want to go to the trouble of reprocessing, it's good instead of syrup on pancakes and French toast.
Margie is a trusted home cook immersed in German foodways.
If you don't cook it longer and if it is the consistency of syrup, you could add it to Prosecco for an aperitivo. I don't think you would need to add a lot, but experiment!
June is a trusted source on General Cooking.
Sounds to me like it would make wonderful pancake/waffle syrup or ice cream sundae topping.
Mix it with plain yogurt and eat it for breakfast!
If you're making a basic stove-top jam like refrigerator jam, just put it back on the heat again until it sets. If you made jam to can, then I'm not sure :) I also like to add jam to whipped cream - you just sort of fold it in, so this more liquid-y jam would be perfect! - and then serve it on fresh fruit. I made a peach version and it was delicious, so I'd imagine any flavor would be great!