One of my finds in the freezer over the weekend was a couple of half pints of cherry freezer jam bottled in '03. I don't know why for sure, but this jam started crystallizing pretty quick after I made it and it has only gotten worse. These are the last 2 jars of it. We ate some a while back and it was "the jam with dots in it", but now the dots have completely taken over the jam, so this is nothing too spectacular, but here's how I made it into jam we could eat instead of throwing it away.Yeah, it's supposed to all be that dark red color . . . the pink is the crystallized stuff.I scooped it out of the jars and put it in a little pot on the stove and heated it up. There were ice crystals on the jar lids--I just tossed that stuff and used what was in the jar, but it probably wouldn't make too much difference if there were a little added moisture.Brought it to a rolling boil and boiled it until all the sugar/pectin/pink stuff was boiled down, then boiled it a couple of minutes longer.Skimmed the foam off the top. I know this looks like a big pot of jam, but it's just close up pictures of a really little pot (remember? only 2 half pints of jam in there?).
Then poured it in a pint jar to put in the fridge. So now it's not freezer jam anymore, it's cooked jam, but it's edible and spreadable which it wasn't when I pulled it out of the freezer.(By the way, I did this on Saturday and it's half gone already . . . didn't turn out too bad!)