I bought some jam to use in between sandwich cookies, but when I opened it, it's very thin and liquid. It has fruit pieces in it but apart from that it just runs.
My first instinct to thicken it up is cornstarch, that's how my mom makes pie filling, but I wasn't sure if it would be appropriate to add to a jelly. Also, would I need to heat the jam before adding it? Would it just become a sticky mess?
Any help is appreciated
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