Scrap the oozy stuff back into the tuna can and reheat like Pat/olhippy said. Let it come to a boil, and remove. Let it sit in the can until it cools and check the consistancy. You should be able to but your thumb nail into it w/ a little pressure, but you don't want it really crystally and hard. When you feel it is right, reheat and roll your chopsticks or whatever you use in it again.
I use a mixture of 5 parts "firm", but not brittle pitch, one part tallow or bees wax and one part finely ground charcoal from the fire, not brickett.
What kind of plant fiber did you use?
Hope this helps, dpgratz