Ottakee Posted August 28, 2015 Share Posted August 28, 2015 A friend of mine gave me some very yummy grape freezer jam that didn't set up very well. It is is quite runny. Just wondering if anyone had any great ideas on how to use this up..........other than eating it with a spoon---which is a yummy way on its own :-) Friend warned me it might be a runny bunch but I was OK with that as the taste is so good. It just won't stay on toast, etc. Quote Link to comment Share on other sites More sharing options...
T'smom Posted August 28, 2015 Share Posted August 28, 2015 Ice cream topping? 6 Quote Link to comment Share on other sites More sharing options...
Joules Posted August 28, 2015 Share Posted August 28, 2015 Can it just be used as syrup? Maybe over pancakes or waffles? Or you could put it in the batter. 9 Quote Link to comment Share on other sites More sharing options...
Ottakee Posted August 28, 2015 Author Share Posted August 28, 2015 Those are both great ideas. Maybe I will make pancakes for breakfast..........not sure i can justify ice cream at 8am. Quote Link to comment Share on other sites More sharing options...
MEmama Posted August 28, 2015 Share Posted August 28, 2015 I once canned a batch of strawberry vanilla jam that didn't set. I labeled it strawberry vanilla sauce instead. :) It was delicious over plain yogurt or in oatmeal. A touch drizzled over fresh strawberries felt very fancy. Over vanilla ice cream would have been yummy too. 1 Quote Link to comment Share on other sites More sharing options...
G5052 Posted August 28, 2015 Share Posted August 28, 2015 I used some strawberry that didn't set up over crepes last night. YUM! 1 Quote Link to comment Share on other sites More sharing options...
Amira Posted August 28, 2015 Share Posted August 28, 2015 My family has gotten used to runny jam. I don't like to use lots of sugar and I often don't have pectin available so it has to be runny. We still use it on sandwiches and toast. It isn't any runnier than honey and we use that on sandwiches and toast too. We also use it on pancakes and stuff like that, like others have mentioned. Quote Link to comment Share on other sites More sharing options...
I talk to the trees Posted August 28, 2015 Share Posted August 28, 2015 Mix it into yogurt or oatmeal? Eta: Oops. NEMama beat me to it. Gotta learn to read the other posts before posting! 1 Quote Link to comment Share on other sites More sharing options...
Closeacademy Posted August 28, 2015 Share Posted August 28, 2015 Make an angel food cake and pour it over the top. The cake soaks up all the juice and it's so yummy. I often make my strawberry-rhubarb jam runny just for this reason. Quote Link to comment Share on other sites More sharing options...
kiana Posted August 28, 2015 Share Posted August 28, 2015 Runny jam works quite fine on sandwiches and toast. It just soaks into the bread more -- I actually prefer it. You can also stir it into hot cereal at breakfast time. Quote Link to comment Share on other sites More sharing options...
wendy not in HI Posted August 28, 2015 Share Posted August 28, 2015 I have used it on pancakes, and also as a glaze on baked chicken breast. Just spread some one before you bake. Yum! 2 Quote Link to comment Share on other sites More sharing options...
Starr Posted August 28, 2015 Share Posted August 28, 2015 You could look at recipes for grape (or other berry ) pie. I think you could thicken the jam with plain gelatin, whipped cream or something and pour into a graham cracker crust. Grape pie is delicious! Peanut butter and jelly pie. There are recipes where you mix peanut butter with cream cheese for a layer and the jelly on top. Quote Link to comment Share on other sites More sharing options...
Ipsey Posted August 28, 2015 Share Posted August 28, 2015 ........not sure i can justify ice cream at 8am. Try harder. Think of it as really cold yogurt. :D 11 Quote Link to comment Share on other sites More sharing options...
whitestavern Posted August 28, 2015 Share Posted August 28, 2015 Crepe filling? Quote Link to comment Share on other sites More sharing options...
zoobie Posted August 28, 2015 Share Posted August 28, 2015 Just mix the PB with the J in a little bowl before spreading. You can dump it all out and re-boil it to try again if you're feeling ambitious. Quote Link to comment Share on other sites More sharing options...
cera2 Posted August 28, 2015 Share Posted August 28, 2015 I would use it as a topping for ice cream or mix it into yogurt. 1 Quote Link to comment Share on other sites More sharing options...
Melissa in Australia Posted August 29, 2015 Share Posted August 29, 2015 I would use it as a topping for ice cream or mix it into yogurt. We do both. In fact after having one batch of strawberry jam not set and using it for this purpose I now make unset jam ( topping) on purpose and preserve in glass bottles for easy pooring instead of jars. Quote Link to comment Share on other sites More sharing options...
merry gardens Posted August 29, 2015 Share Posted August 29, 2015 Put it in a squeeze bottle and call it "spreadable jam". 1 Quote Link to comment Share on other sites More sharing options...
Truscifi Posted August 29, 2015 Share Posted August 29, 2015 I have done most of the above. Our favorite uses are ice cream or waffle topping, or as a glaze for a roast. That one depends on the flavors involved though. Quote Link to comment Share on other sites More sharing options...
Crimson Wife Posted August 29, 2015 Share Posted August 29, 2015 Use it to make a chiffon pie. Just be sure to leave out the sugar when making the recipe or it'll be way too sweet. Quote Link to comment Share on other sites More sharing options...
Debbi in Texas Posted August 29, 2015 Share Posted August 29, 2015 Those are both great ideas. Maybe I will make pancakes for breakfast..........not sure i can justify ice cream at 8am. You do not have to justify ice cream:) It's dairy and protein, right? 1 Quote Link to comment Share on other sites More sharing options...
chocolatechip Posted August 29, 2015 Share Posted August 29, 2015 I'd freeze it, then use gradually as pancake topping, ice cream topping, and yogurt mix in (we get the natural sour yogurt). Quote Link to comment Share on other sites More sharing options...
Daria Posted August 29, 2015 Share Posted August 29, 2015 Stir it into hot tea instead of sugar. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted August 29, 2015 Share Posted August 29, 2015 Peanut butter pancakes with grape syrup!!!!! 1 Quote Link to comment Share on other sites More sharing options...
I talk to the trees Posted August 29, 2015 Share Posted August 29, 2015 Two recipes on the Wine and Glue blog which might work: PB & J Cookie Bars PB & J Smoothie Quote Link to comment Share on other sites More sharing options...
NicksMama-Zack's Mama Too Posted August 29, 2015 Share Posted August 29, 2015 I know there are quite a few meatball recipes that use grape jelly and chili sauce as a sauce. Quote Link to comment Share on other sites More sharing options...
Ottakee Posted August 29, 2015 Author Share Posted August 29, 2015 Love the ideas. My daughter has decided she likes it so much she just drizzles it over her toast and sops up the extra with her toast. Messy but tasty. Quote Link to comment Share on other sites More sharing options...
Peach Posted August 30, 2015 Share Posted August 30, 2015 Pour it over plain cheesecake :) Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted August 30, 2015 Share Posted August 30, 2015 My family has gotten used to runny jam. I don't like to use lots of sugar and I often don't have pectin available so it has to be runny. We still use it on sandwiches and toast. It isn't any runnier than honey and we use that on sandwiches and toast too. We also use it on pancakes and stuff like that, like others have mentioned. I make all my jams and jellies with low sugar. I used to have a lot of trouble getting it to gel using Sure Gel or Ball Pectin. I switched to Pomona Pectin and it is SOOO much easier to use. Not only does it always gel, but I can make multiple big batches with no trouble. It lasts a long time too (doesn't take much, and stores well). To answer the OP: I would probably work with friend to re-gel the entire batch. I've tried using runny jams for things suggested above, but I've never been satisfied with the flavor/texture. Quote Link to comment Share on other sites More sharing options...
DesertBlossom Posted August 30, 2015 Share Posted August 30, 2015 I intentionally can jam without the pectin so we can have it for syrup! Quote Link to comment Share on other sites More sharing options...
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