Hey y'all, I followed this recipe and made a jar of bacon jam. The taste is delicious, but I let it simmer for too long and it's very thick and solid. I've already refridgerated the jar overnight but I was wondering could I put it back on a pan over heat on the stove with a bit of water to thin it out? Is there a botulism risk? Bear in mind the it needs to be heated up to room temp to be spreadable anyway but even at room temp mine is too thick and chunky to be spreadable.
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