I made jam for the first time recently (from fresh sour cherries) and I while I followed the ingredient proportions precisely, I must have cooked it too long because now that it's cooled it's too thick to spread. It tastes great, but is impractical to use.
I'm wondering if there's anything I can do to make it more spreadable - gently warm it and add more liquid, perhaps? If that would work, what's best to add - just some water, or water mixed with lemon juice and/or liqueur? There was a bit of both in the original recipe.
The recipe I used was very simple:
Cook 2 cups pitted cherries until soft.
Add 1-1/2 cups sugar and the juice and zest of 1/2 lemon and cook until the bubbling starts to subside and a spoonful put into the freezer for a minute on a plate will wrinkle when touched.
Finish with a splash of kirsch (I used apricot brandy).
Any experienced jam makers out there who can advise me?