I am sure that most of you reading this are way better at canning than I am, and I am not ashamed to say I make mistakes.
Especially when I am experimenting – while I was working on 52 Unique Techniques for Stocking Food for Preppers book, I had a project for homemade pectin – and in working it out I had a LOT of jelly that failed to jell.
Rather than waste it, I put on my MacGyver hat and reasoned out a couple of good uses for unjelled jelly.
Just think about what jelly is – it is sweetened juice that has gelled. If it has not jelled then it is just a very thick sweet juice.
One thing I like to do with my unjelled jelly is to use it as ajuice concentrate. Take a spoonful of the syrup and put in a glass of water to make a refreshing glass of whatever you tried to make jelly with. If you do it with carbonated water you can make a simple soda.
Personally I think this works really good with strawberry jelly.
Another thing you can do is use it to pour over ice-cream or sponge cake.
Either of these things makes it seem like you made the syrup on purpose rather than are covering up a mistake. Like a lot of what we do here, this is about how to take what you have and make it useful. I hope this is useful to you. If so, please comment and let me know.