Is it possible to thicken the jam. The subtleties of making thick jam

Any pastry stuffed with jam is a tasty and satisfying dish. But when preparing such a dessert, many housewives are faced with the fact that the jam flows out. Moreover, it is not so important whether small buns or a hearty sweet pie are being prepared.




Wet fillings, in addition to jam, also include jam and fresh fruit. These ingredients create problems for inexperienced housewives in the kitchen. From an excess of juice, even the most delicious dessert can look so unpresentable that you simply don’t want to eat it. Therefore, the question of what to add to jam so that it does not flow out of pies or a pie is very relevant.

The above problem has several solutions:
You can not add anything, but just put less stuffing. But this is not a very advantageous option on the part that such savings will not affect the taste for the better;
The filling must be thickened with a product that absorbs moisture. But what to add to the jam for density so that it does not affect the taste of the product? The actual options will be discussed in the next section of this article;

What to add to jam so that it does not leak. Current Tips:
1. Boil the jam a little a few hours before preparing the dessert and add semolina to it. One tablespoon of cereal is taken per glass of jam. This is also a good solution when looking for an answer to the question of what to add to marmalade so that it does not spread. But in the case of jam, a teaspoon of semolina is taken per glass of product. This secret will help put more stuffing in.

Note! With this processing of jam or marmalade, it is important that it is pre-cooled. Only in a cooled form can it be added as a filling in the preparation of various pastries.

2. You can add berry or fruit jelly to jam or jam. A tablespoon of jelly is taken per glass of filling. It will be very unusual to add to baking.
3. Another option is to add wheat flour or even cornmeal. The proportion will be standard when a tablespoon of one of the listed additional ingredients is taken per glass of this kind of filling.




4. Regular oatmeal can be used as a thickener. They are taken in a standard proportion: a tablespoon of cereal per glass of jam.
5. Alternatively, housewives can use corn or potato starch to thicken. Many modern nutritionists argue that it is better to opt for corn starch. By adding starch to you get canceled baking.
6. Another option to add jam to thicken it is breadcrumbs. It is best to take not a purchased product, but cook crackers yourself. To do this, you need to take a good white bun, cut it into fairly large pieces and dry it on a baking sheet. Then grind finely.
7. Instead of crackers, you can use ground cookies. To do this, take ordinary cookies without additives and finely crush them with a rolling pin on a cutting board. It is best to choose crackers and always without any additional flavors, salt.




All these options will help when the hostess is looking for what to do so that the jam does not flow out of the pie. But, if some part of the filling still gets on the baking sheet, it will be difficult to wash it. Therefore, pies and desserts with wet fillings should always be baked on special baking paper.
When deciding exactly what to add to the jam so that it does not flow out of the pies listed above, the choice must be made in favor of the ingredient that is at hand. You can try each of the options over time and decide what you like best and suits each specific case.

Let homemade cakes always be delicious, and the filling does not flow out during cooking, but when the finished product is consumed!

The harvesting season for many begins with the preparation of strawberry jam, as this one appears one of the first on the backyard. Today we will tell you how to make thick jam from, which is perfect primarily for fillings, toasts, and also as a sauce for pancakes and pancakes.

For cooking you will need:

• - 2 kg;
• granulated sugar - 1.5 kg;
• half .

Kitchen tools

From utensils prepare:

• a deep container for cooking - for example, a saucepan;
• bowl
• colander;
• skimmer;
• spoon or spatula for stirring;
• jars with lids (for the specified amount of ingredients you need 3 jars of 0.5 l each);
• Seaming key if not using twist caps.

Preparing strawberries

First you need to sort out, remove rotten, crushed and unripe berries. It is necessary to rinse it very well and gently in a colander and let the water drain. Then dry the berries on a spread towel, and then remove the stalks. Prepared to weigh and measure the required amount.

Recipe

So, the recipe for making thick strawberry jam with whole berries includes the following steps:

Here are some tips on how to make the most delicious strawberry jam:

1. Enamelware is the best for cooking. In an aluminum container, an oxidation reaction occurs, and in a stainless steel container, jam acquires an unpleasant specific aftertaste.
2. For stirring, you should choose a wooden or silicone spatula.
3. Strawberry preparation can be given a special piquant taste by adding vanillin to it, or.
4. There is an alternative way to thicken strawberry jam without such a long boil. Add Gelfix to a small amount of sugar, add to the berries and boil them immediately, then add the rest of the sugar and cook for another 5 minutes.
5. To test the readiness of the syrup, drop it on a saucer. If the drop does not spread, then it is ready.

Important!Do not overcook the syrup; it should not take on a caramel color and burnt sugar smell.

How to store jam at home

If the jars have been well sterilized and then tightly closed with lids so that oxygen does not enter the jam, it can be stored for several years. It is better to keep it in a dark, cool room. But do not put it in the refrigerator or on the balcony.

I think everyone has come across a liquid jam intended for a pie.

Wherever I looked for advice on what to do, there were only 3 options:

1) boil until thick,

2) add starch,

3) add crushed crackers or nuts.

I got only the third option, but the result was not pleasing. I thought, thought, and finally came up with it!

Of course, there was a powerful stimulus for reflection in the form of liquid currant jam. And a great desire to bake a grated pie with him.
So what to do.

Pour a glass of jam / jam / jam into a saucepan, add 1 tsp. semolina, mix well and leave for 15 minutes to swell the semolina.

Then bring to a boil and after 2 minutes get a beautiful thick jam. Jam. Jam.

Semolina does not affect the taste or appearance of the fruit filling of the pie.

Of course, depending on the consistency of the original semolina product, you may need a little less or a little more than a teaspoon.
And one more piece of advice. As a rule, the most delicious jam is eaten outside of baking, and for pies there are options that are not the most beloved by the family. Adding the zest of just half an orange makes any fruit filling incredibly beautiful, try it! Bon appetit everyone!

And I'm not worried about liquid jam. I spread the dough on a baking sheet, making sides. I pour out the jam mixed with lemon to make it sour, distribute the jam, rub the dough from the freezer on top, which I put there for 15 minutes. The liquid jam pie is only softer. I bake all the time, I always have it on the table. Now there is no more thick jam. And the grandchildren come, give them a grated pie.

→ tamaraEasy! 500g margarine, 5 cups flour (wholemeal), this will be 800g. 1 tsp soda, 3/4 tsp lemon to-you grind with a spoon into powder (do not replace vinegar), 2-3 g of vanillin, 2 eggs. Grate cold margarine into flour, grind into crumbs, pour soda, lemon, vanillin. Mix. Beat in the eggs, knead the dough, divide into 2/3 and 1/3. Divide 1/3 into 3 pieces, make cakes and put in the freezer. Mash 2/3 of the dough on a baking sheet, make finger-high bumpers around the edges. Spread with sour jam. Better suited plum, apricot, apple. If the jam is sweet, I add a lemon, it is also better to grind it, at the rate of 0.5 tsp. per can of 0.6 liters. Approximately so much is spent on the filling, you can use more - 3 cups. You can cook fresh apple jam - 1 kg of apples, 300-400 g of sugar, no more. You can decompose fruits from compotes. They make it with a sweet curd filling, but we don’t like it. Over the filling, grate the dough from the freezer on a coarse grater, distribute the chips evenly. Bake over medium heat in the middle of the oven. I always put an empty baking sheet on the bottom, on which I put the foil so that it does not burn. Bake for 35-40 minutes until golden brown. I cut hot. First I cut the edges, fold separately, although the taste is the same. Then I cut into small squares. I have been preparing the filling since the summer. Just now I bought a carrot, I will cook the filling with lemon from boiled carrots, grated in mashed potatoes. The last time (on Friday) I added carrot puree to apple jam on the sly. Everyone was delighted. Then she confessed.

In August and September, almost all the cities and towns of our country have a delicious and sweet smell - jam is cooked in the kitchens. And although today there are many other ways to prepare berries or fruits for the winter, many prefer this old and time-tested method. Therefore, today we will talk about how to cook thick jam. So that it turns out, like our grandmothers, as they say, so that the spoon stands. And also share some recipes.

How to cook thick jam - preparation

Each process requires some preparation. And jam cooking is no exception. If you really want to make a good thick jam, you need to pay attention to the following points.

Jam is primarily berries and fruits. If you collect them yourself, then you need to do this in good, dry weather. If you buy in the market or in a store, then remember that for good jam you need good fruits or berries, without damage. Of course, you can cook jam from raw materials that are not of very high quality, but its taste will turn out to be much worse.

And, of course, do not forget to wash the berries and fruits. Even if you yourself have just plucked them from a bush or tree.

Chokeberry or blackcurrant can become too dry when cooking jam. To prevent this from happening, they need to be blanched - dipped in boiling water for 30 seconds, and then poured over with cold water. The same is recommended for all berries and fruits with excessively hard skins, such as gooseberries or pears. You can also pierce them in several places with a thick needle or make small cuts with a sharp knife. Then they are better soaked in syrup.

Now let's talk about sugar. To cook a good thick jam, you need to use only white sugar. Pressed or cane brown sugar is not suitable for this purpose. In addition, before cooking jam, it is advisable to sift the sugar. If you want to. To make the jam thick, do not save on sugar. Usually it is taken as much as berries or fruits, kilogram per kilogram.

How to cook thick jam - a few general recommendations

When cooking jam, you can’t cook other dishes nearby at the same time - it will absorb their smells.

In order for the jam to turn out thick and boil well, you need to cook it over very low heat after boiling.

You can determine the readiness of jam by its appearance. If the berries were sent translucent, do not float on top, but are evenly distributed in the syrup, if the foam that forms when the jam is cooked does not scatter along the edges of the basin, but gathers in the middle - the jam is ready. You can also check the readiness of the jam in the following way: scoop a little with a teaspoon and drip onto a clean saucer. If the drop does not scatter, but retains its shape, then it is time to remove the jam from the fire.

If, despite the readiness, the jam turns out to be too liquid for your taste, you can use pectin to thicken it - 3-4 grams per kilogram of berries or fruits. Pectin is added at the very end, then let the jam stand on the fire for another five minutes and turn it off. Please note. That the action of the thickener does not appear immediately, in order for it to be noticeable, the jam must cool.

How to make thick strawberry jam

To make thick strawberry jam, you will need:

• strawberries - 1-2 kg;
• sugar - 1-2 kg;
• lemon - 1-2 slices.

Peel strawberries from leaves or stalks, carefully sort, rinse. Pour into a container in which you will cook it - preferably made of food steel, you can also use basins or pans with a special non-stick coating. But it is undesirable to use enameled dishes, since jam can burn in it. Sprinkle the strawberries with sugar and leave for a few hours to release the juice. How long this will take depends on the berry. It may be 3-4 hours, or it may be 10.

Then take a wooden spatula and mix everything well so as to raise the sugar from the bottom, where it will settle during this time. Place bowl with strawberries over medium heat, bring to a boil, stir, and reduce heat to low. To make the jam thick, it needs to be cooked only over low heat, stirring constantly. Keep the strawberries on fire for 10 minutes in this way, and turn off the stove. During this time, the sugar should have time to completely dissolve. Remove the formed foam.

Remove the berries from the syrup and set them aside for now. Put the syrup back on the fire, reduce it to a minimum and continue to boil the syrup for one hour.

Take a slice of cooked lemon along with the zest, cut it into small pieces and add to the syrup. Mix well and continue to simmer for another hour. Now add strawberries to the syrup again and continue to cook for another hour.

You should have a nice thick strawberry jam. After it is ready, remove from heat, cool and arrange in prepared jars. There is no need to roll such a jam. Just cover it with plastic lids or tie with parchment paper.

How to cook thick blueberry jam with gelatin

Gelatin, which is added to this exquisite blueberry jam, in no way spoils its amazing taste, on the contrary, it gives it a certain piquancy. To make thick blueberry jam with gelatin, you will need:

• fresh blueberries - 2 cups;
• granulated sugar - 2 cups;
• berry or lemon jelly - 1 sachet.

Sort blueberries, remove foreign matter, debris and rinse with cool water. This is best done using a colander and shower head. So you do not damage the tender berries. Let the water drain and lay the blueberries out on a paper towel to dry slightly. While the blueberries are drying, you can prepare jars in which you will lay out the finished jam. Rinse them well, wipe them dry with a towel and put them in a preheated oven for 15 minutes to sterilize.

When the blueberries are dry, pour them into a saucepan, add sugar and berry jelly. Mix well and put on a minimum fire. The sugar should dissolve and the blueberries should release their juice. After that, hold on low heat for a couple more minutes, and then pour into prepared jars directly while hot. Close with metal lids using a seamer and cover the top with a thick terry towel until the jam jars are completely cool. You need to store thick blueberry jam in the cellar or in the pantry.

How to cook thick apricot jam

To make thick apricot jam, you will need:

• half-ripe apricots - 1 kg;
• granulated sugar - 850 g;
• citric acid - 3 g.

Rinse the apricots, pat dry and cut in half. Remove bones. Divide the apricots in two. Put one of them in a saucepan, sprinkle with sugar, add half a glass of water, put on the stove. Bring to a boil and cook for about 10 minutes. The apricots need to be quite soft. Then wipe them through a colander, add citric acid and the second half of the apricots. If desired, they can be cut into smaller pieces.

Put on fire, bring to a boil and cook over low heat for about 40 minutes. Do not forget to stir and remove the foam.

Arrange the finished thick apricot jam in clean, sterilized jars and roll up with metal lids.

How to cook a thick jam of their pears

To make thick pear jam, you will need:

• ripe pears - 3 kg;
• granulated sugar - 2 kg;
• lemon juice - 1 teaspoon.

Wash the pears well, let them dry and, without peeling the skin, cut into small pieces. Put everything in a saucepan or a bowl for cooking jam, sprinkle with sugar and leave for 3-4 hours so that the pears release juice. After that, put a bowl of pears on the stove, stirring constantly, bring to a boil, and then reduce the heat to a minimum. Boil for 20 minutes, not forgetting to remove the emerging foam. Turn off the heat and leave the pears to cool - overnight.

The next day, put on fire again, bring to a boil and cook for 20 minutes, removing the foam that appears. Remove the pears from the heat again and let them cool completely.

Repeat all the previous steps again, boil the pears over low heat for 20 minutes and just before the end, add one teaspoon of lemon juice. Let the pears stand on the fire for about 3 more minutes, then remove from heat and arrange in sterilized jars. Roll up, let cool and store jars of jam in a dark, cool place.

To cook tasty and healthy jam, you need to take into account several nuances: cooking time, sweetness and density. If the jam is not cooked, then the fermentation process will begin, and if it is digested, there will be no useful substances left.

The consistency of the jam is important not only for personal preference, but also for using the finished product as a filling. For example, for the preparation of pies or other confectionery, it is preferable to choose a thick jam so that it does not flow out and soften the dough.

Quick article navigation

Cooking

In order to make the jam thicker, you must consider the following:

• Fruits intended for making jam must be crushed and left to let the juice in for several hours;
• Very juicy berries can be chopped in a blender (pass through a meat grinder, ceiling) and put in a colander;
• Excess juice must be drained (you can drink compote, etc.), leaving only the part necessary for jam. It is enough that the juice almost covers the fruits or berries placed in the jam maker.
• At the end of cooking, add chopped lemon in a blender. It contributes to the gelling of the product in a natural way;
• You need to cook jam in a low, but wide bowl. So the area of ​​\u200b\u200bthe open surface will be wider, and moisture will evaporate faster.
• Sugar increases the volume of the syrup by about 60% (i.e., if you add 1 kg of sugar, you get 600 ml of syrup);
• So that the jam does not turn out to be too liquid, sugar must be added gradually, in small portions with each boil. This way you can achieve the desired consistency, and also prevent the jam from being candied.

Finished product thickening

If the jam turned out to be too liquid, the finished product can be thickened in several ways:

• Strain the jam. The syrup can be boiled separately and poured over berries or fruits in the right amount, and the rest of the syrup can be used for other purposes - cook compote, pickle pears, pour over ice cream, etc .;
• Add pectin. This product will help the jam thicken (it will be like jam or jelly);
• Add breadcrumbs (or crumbled vanilla crackers) and let it brew for a while. This method is suitable for thickening immediately before use, and is good for making pies or cakes filled with thick jam;
• Add a small amount of starch or flour. It is important not to overdo it with the amount of powder - when cooling, the jam will become much thicker than when hot.