I'd freeze it. But since there's no need for a true seal, scoop a bit out of each jar and replace the lid.
Freeze.

Deanna

Thanks for your reply. Freezing is what I did. I just came from the kitchen, having wrapped up the Strawberry Jam 2001 Debacle. I ended up opening the jars from both the Pomona batch the Ferber batch and mixed them all together in a bowl. It improved the texture and taste of both batches. The Pomona produces jam I always think of as a little too gelatin-ey for my taste. And the Ferber was too sweet. So it was a gain to mix them. I put it up into jars and plastic containers with enough head room and it's in the freezer.

Now, for some good ideas how to use it. My husband is the only one who likes strawberry jam. So I'm going to need to bake with it or make ice cream or something.....

Bar cookies maybe??? Layer of oatmeal/cookie dough, layer of jam, another layer of oatmeal dough and bake.

I need to do the same with my excess of jams in the cupboard.

Deanna

Do you have the California Gold Bars recipe? My neighbor turned me to it, she had made them for her husband for years and years. Good as written with the apricot, but I use whatever jam or jelly I have on hand, particularly like them with cherry preserves - your strawberry fan husband should like them with your strawberry spread...

Here is a link that might be useful: California Gold Bars

That looks like a quick and easy bar recipe. I'll give it a try! Thanks for posting.

Deanna