Foodie Friday: Failed Jam Frenzy - The Not-So-Set Up

Back in September, I decided to make jam. I had a bunch of berries in my freezer and I wanted to make room for other things so a jam seemed like an ideal solution. I'll be the first to state that I tend to take a Swedish chef approach to the kitchen which is great for throwing things together for dinner and making a roast. It's not so good for baking and, apparently, canning. Which I DO know... I pickle every year but have largely been unsuccessful with jelly and jam making. 

​Not this year, I thought! This year, I was going to do it. 

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WRONG.

​I've been pickling for years successfully but there is something about the sugar/pectin thing that I constantly get wrong. So I ​was extra careful this time, determined that I would not mess it up. 
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But I did. 

I know I could have reprocessed them, but honestly, I was so over it at this point, that I didn't want to deal with it. So I'm going to take a different approach. For the next several weeks, I will be chronicling what you can do with many, MANY (like 14 half pints) jars of failed mixed berry jam. ​

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I've done some quick google searching and some more in depth ones as well and the majority of failed jam solutions involve adding it to other sweet things as a supplement. That doesn't really cut it for me. I don't eat a ton of sweets and I certainly don't need an excuse to try, so my mission is going to be finding solutions of a more savory persuasion. I am VERY open to suggestion if you have any!

I'm not a chef. I have no idea what I'm really doing, and I suspect I will have more failures than successes. What I do have is a lot of failed jam and persistence.

See you next week with my first Failed Jam Frenzy. Spoiler alert! It's also not very successful...
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-Deanna