......well not exactly - I won't share the recipe or method as I have 11 jars of homemade ice-cream sauce. Any other ideas for using up huge quantities of unset jam very welcome........
PS
Why not just pour it back into the pan, reheat until it reaches setting point and re-jar?
Strawberries are low in pectin, did you use jam sugar or extra pectin?
Save some and drink with cava ;)
I get that too some years & when I fix it, I always seem to have some failed jam left over for some odd reason.........
I would recook it with some added pectin...