Do you think it matters............. ......

No its red and sweet can't think anyone would notice if you don't tell them

No I don't think so I've used cranberry when I ran out of red currant ( DH hates it but kept stum) I use red currant to sweeten the tomatoes as they can be acidic. It was a Mary Berry tip. The jam will do the same and should melt down. Just make sure stirred in! Serve as usual and keep to yourself [Smile]

I wouldn't mind but I have done a huge vat of the stuff to go in the freezer!

Thanks for the tip kitty I've never tried putting either in bolognaise sauce

I'm sure it will be fine.

I often put in a tablespoon of red wine in mine, it makes it yummy!

It'll be fine I'm sure, unless you added a number of jars?

If you don't tell then no one will be the wiser , I'm sure it will be delicious.

Sounds yummy!

I usually put redcurrant jelly, worcesterhire sauce, red wine and anchovies in but never tried it with jam.

You could counteract with a dash of chilli sauce if its too sweet.

Sacrilege! Nutmeg yes, but jam?

My Italian stepmother taught me to make Bolognaise and she always added a pinch of brown sugar to the sauce. I've done that ever since to any tomato dish. Never thought of using jam.

I do add a healthy dollop of sweet fruit chutney to any curry dish I'm making.

I always add sugar to tomato dishes. I didn't use jam on purpose - the jars and labels are very similar. I always add redcurrant and Worcester sauce to beef and lamb dishes for depth. But, it was delicious with jam! And I have four more pots of two servings each.