That's what I do with jams that don't gel. They become sauce!
and: I had decent success with an aplets recipe that uses gelatin instead of pectin and cornstarch. It was too sweet but that was because I didn't have the courage to cut the sugar way back even though I could tell it was calling for too much. My point, and I do have one, is that aplets are basically turkish delight and so therefore if you want I can post that recipe that worked okay, with my notes.
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Date: 2016-02-17 07:26 am (UTC)and: I had decent success with an aplets recipe that uses gelatin instead of pectin and cornstarch. It was too sweet but that was because I didn't have the courage to cut the sugar way back even though I could tell it was calling for too much. My point, and I do have one, is that aplets are basically turkish delight and so therefore if you want I can post that recipe that worked okay, with my notes.