Constructive criticism or suggestions--bring them on, we all might learn something new. As to runny jam, if I get a jar that seems too "loose", I put it into a wide-bottomed pan over low heat and stir until it concentrates down to almost the consistency I want, cool (it thickens more on cooling), and then use to fill my baked cookies. I don't do this if the jam is used on unbaked thumbprint cookies, as the jam "gels" and thickens in the oven. We love the exchange this forum allows and we foodies thrive on the sharing of recipes, variations, methods, products. Thanks for sharing your solution to the runny jelly dilemma. Irene @ KAF

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