My strawberry perserves after they were canned and sealed are too thin, what do I need to do to save them?

Can I somehow recook them in the jar or will I have to open all the sealed cans and recook them?
My strawberry perserves after they were canned and sealed are too thin, what do I need to do to save them?
They are screwed. You didn't let them cook long enough. Good news is you'll have thick syrup.
Reply:i think u should just open them because if u try to cook them in the jar u are taking a chance of the jar cracking and then thats a mess
Reply:You have two options:

1. Recook one jar at a time when you have to use it. Not the whole lot.

2. Start with a thicker consistency the next time
Reply:No, you can't cook the jam in the jars. You would have to re-cook the jam when you open it. You could simmer it in the microwave for a while, and it will thicken just because it will lose moisture. However, strawberry jam gets to tasting overcooked (for my taste, anyway). You might be able to rescue it with liquid pectin. Why not just use the jam as sauce on ice cream and cake, and so on? It would be really delicious, and it wouldn't matter that it is thin.

Good luck.