What to do with overdone jam?
I made blackberry jam last night, using the Ball Blue Book's "no-pectin" recipe. I tried following their spoon instructions regarding "sheeting", but clearly did something wrong, because my finished product is very rubbery. I'm no novice to making candy and fudge but I'd never cooked down jam before, so apparently I missed something - and of course the cookbook didn't recommend a specific temperature, so I could not go by my handy dandy candy thermometer.
Is there anything I can do to "fix" the jam? Any ideas for what I can do with it? My husband said "it tastes like sweet potatoes" so I have a feeling that the sugar caramelized a tiny bit.
Darn it, I'd hoped I would at least have the jam to enjoy after all my scratches heal! :)