Q: Help! I made my first foray into making jelly last night, didn't realize I was using low-sugar pectin and added the amount of sugar the recipe called for. The result is a blackberry jelly that is far too sweet for my taste, but not inedible. I canned 8 half pints (yay!) which I'll give to people over the holidays, but I still have 3 cups of this stuff left uncanned.
Any suggestions on what to make with it? I'm going to try to use a cup and make jam bread (while reducing the sugar input in the dough, of course), but I don't know what to do with the remaining two cups.
Sent by Christina
Editor: Christina, wow, that jam sounds wonderful. We would use it in anything that needed a little sweetness as well as blackberry flavor. Plain yogurt, for instance, would make a lovely breakfast with the sweet jelly swirled in. Or fold it into whipped cream and layer with more berries for an easy dessert.
Readers, how would you use the too-sweet jelly?
Related: Recipe: Blackberry Buttermilk Ice Cream
(Image: Martha Stewart)