Jam too thick - can it be saved?

[BobB]

I made jam for the first time recently (from fresh sour cherries) and I while I followed the ingredient proportions precisely, I must have cooked it too long because now that it's cooled it's too thick to spread. It tastes great, but is impractical to use.

I'm wondering if there's anything I can do to make it more spreadable - gently warm it and add more liquid, perhaps? If that would work, what's best to add - just some water, or water mixed with lemon juice and/or liqueur? There was a bit of both in the original recipe.

The recipe I used was very simple:
Cook 2 cups pitted cherries until soft.
Add 1-1/2 cups sugar and the juice and zest of 1/2 lemon and cook until the bubbling starts to subside and a spoonful put into the freezer for a minute on a plate will wrinkle when touched.
Finish with a splash of kirsch (I used apricot brandy).

Any experienced jam makers out there who can advise me?

[rakeypakey]

I have a question along these lines - I just made my first ever batch of 'jam' - hot pepper jelly. I had more than filled my canning jars so I poured it in a container and stuck it in the fridge. It tastes wonderful, but I find it very very thick. Does that mean the jelly in the jars will be as thick? Or does it have something to do with the fact that it cooled so quickly? I can get through this fridge jar, but I'm hoping the canned ones are a better consistency....Thanks

[lcool]

I don't think too thick is a problem.Chilled is different than room temperature.
Often my jelly,even small batch has a thick or thin one when all is said and done.So after 24 hours or so upright,before I shelf them,swap them or give them away,I put all on their side to find any that maybe too thin.Those are eventually re-purposed to BBQ sauce,meat or cake glazes etc.If it went into the jar OK,I doubt I would notice too thick.

[chefathome]

I like to add lemon juice/zest and some alcohol and transform it into Eton Mess or a Fool. Delicious.

[BobB]

Success! I warmed the jar in a pan of simmering water and added a little water, the juice of 1/2 lemon, and some more apricot brandy. Boy, is this stuff good!

Thanks, guys!

[Betty]

That's a better solution than mine, I make a lot of jam and sometimes that just happens. Haven't made any this summer because of the drought. I was going to suggest using it to fill fried pastry.

[lcool]

??sweet or tart cherries??
I will assume tart,booze and acid (lemon juice) within reason is my go to.Often my jams are tad to dense when done so I correct with brandy,flavoured brandy or vodka.Over thickened jam/marmalade cumquats recently and single malt SCOTCH was the choice.Maybe H2O rather than alcohol or acid,tasting will tell.

[BobB]

Tart. Will try booze and lemon juice, thanks.

[bushwickgirl]

Can't go wrong with booze for thinning an overcooked jam.