How to quickly thicken jam for pies and other baked goods

Why do you need to thicken the jam

Too liquid filling flows out of the patties, even if you pinch their edges tightly. She makes the dough of pies moist and damp in taste. Some people try to solve this problem by using less jam, but the dish in this case still becomes less appetizing.

The best way out is to thicken the jam or jam to the desired consistency.

Video "Jam with Gelatin"

In this video, you will learn how to make delicious thick jam in less time.

Proven methods

Let's take a look at how to make a suitable filling for baking from semi-liquid blanks.

Semolina

Well suited for filling as it has almost no effect on the original taste of the product. Semolina is added in a proportion of about 1 tsp. per glass or 300 g of jam, jam or confiture of medium density. If the workpiece is very liquid, the amount of semolina can be increased to 2 tbsp. l.

To prepare such a filling, pour the jam into a saucepan, add the semolina and mix well, then leave for 15 minutes. During this time, the cereal will absorb excess moisture and swell. Then put the saucepan over low heat. Stir the contents regularly to avoid burning. 2 minutes after boiling, remove the jam from the heat and cool.

Starch

Corn starch is used to thicken the jam in about the same proportions - a teaspoon per glass. However, when working with a very liquid workpiece, you need to increase its amount more carefully, not more than up to 2 tsp. Otherwise, the starchy taste will be noticeably pronounced.

Put a saucepan with the required amount of jam on the fire. The starch must be added to the already hot workpiece. After that, the saucepan can be immediately set aside from the heat or kept for another 1-2 minutes.

Please note that the filling with starch can fully thicken after cooling, and may appear liquid when hot. If you are baking a pie, you can not add the powder directly to the jam, but sprinkle the dough with it on top.

Flour

To make the medium liquid jam thicken enough, add flour at the rate of about 1 tbsp. l. on a glass of workpiece, if necessary - 2 tbsp. l.

The recipe is as follows: put the saucepan with the preparation on a low heat and wait until the boil begins, then begin to gradually add flour. At the same time, the jam must be constantly stirred so that lumps do not form in it. You can tell by eye how much flour to add for the desired thickness.

Other methods

To prevent the jam from spreading, you can use other means:

1. Breadcrumbs: 1-2 tbsp. l. on a glass of jam. You can use a store-bought product or dry and grind slices of a white bun yourself. Instead of crackers in the same proportion, you can use neutral-tasting crackers. Crush them with a rolling pin to get small crumbs.
2. Jelly: 1 tbsp. l. per glass. After pouring the powder into the workpiece, stir it thoroughly and let it swell. The recommended holding time should be stated in the instructions. This product can not only make the filling thicker, but also give it a richer flavor.
3. Oat flakes: 1 tbsp. l. per glass.First, you need to grind them in a coffee grinder, and then add them to cold jam.

Finally, to get a thick enough filling of the liquid jam, it can be simmered over low heat until the excess moisture evaporates. This method must be approached carefully: due to the peculiarities of the composition of the workpiece, it may burn.

In the future, when you prepare the jam itself, you can use special thickeners containing pectin.

Choose the additive that tastes best, carefully calculate the proportions, and the filling will not flow, and the baked goods will be beautiful and appetizing.