How to thicken berries for a pie. Jam thickener: which is better to choose? Fried pies with strawberry jam on kefir

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!

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 little tip. As a rule, the most delicious jam is eaten outside of baking, and not the family's favorite options remain for pies. Adding the zest of just half an orange makes any fruit filling incredibly beautiful, try it) Bon appetit to everyone!

Sweet homemade blanks are the perfect filling for baking. Difficulties can only be caused by their excessively liquid consistency. Let's find out how to thicken jam with various food additives without spoiling its taste.

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

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

Video "Jam with gelatin"

From this video you will learn how to get a delicious thick jam in a shorter time.

Proven Ways

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

Manka

It is well suited for filling, as it almost does not affect the original taste of the product. Semolina is added in a proportion of about 1 tsp. per glass or 300 g 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, pour in 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 on a small fire. 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 approximately the same proportions - a teaspoon per glass. However, when working with a very liquid workpiece, it is necessary to increase its amount more carefully, up to no more than 2 tsp. Otherwise, the starchy taste will be noticeably pronounced.

Put the saucepan with the required amount of jam on the fire. Starch must be added to an already hot billet. After that, the saucepan can be immediately set aside from the heat or held for another 1-2 minutes.

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

Flour

In order for the jam of the medium liquid to thicken enough, pour the 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 workpiece on a small fire and wait for the boil to begin, then start adding flour little by little. At the same time, the jam must be constantly stirred so that lumps do not form in it. You can determine by eye how much flour to add for the desired density.

Other Methods

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

Breadcrumbs: 1-2 tbsp. l. for a glass of jam. You can use a purchased product or dry and grind slices of a white bun yourself. Instead of crackers in the same proportion, crackers with a neutral flavor can be used. To get small crumbs, crush them with a rolling pin.
Jelly: 1 tbsp. l. on a glass. After pouring the powder into the workpiece, stir it thoroughly and let it swell. The recommended exposure time should be indicated in the instructions. This tool can not only make the filling thicker, but also give it a richer taste.
Oatmeal: 1 tbsp. l. on a glass. They must first be ground in a coffee grinder, and then added to cold jam.

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

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

Choose the additive that is most pleasant to taste, carefully calculate the proportions, and the filling will not leak, and the pastries will be beautiful and appetizing.

Jam is not only a delicious delicacy, it is also a very simple preparation that allows you to quickly process large volumes of berries and fruits of various qualities. It was the invention of the jam recipe that once helped the savvy Poles save a huge crop of the famous Hungarian plum. And until now, housewives put aside ingenious jam recipes and undertake to cook jam when a large number of fruits need to be used.

To make jam, fruit or berry puree is made, and then it is boiled with sugar. The result is a sweet and sour delicacy that is smooth in texture without hard spools or pieces. At the same time, good jam does not resemble syrup, it is always thick.

Jam is often confused with jam, jam or confiture, but these blanks differ in the manufacturing process and appearance. Jam is made from pieces of fruit in sugar syrup so that they retain their shape. Confiture and jelly - dense and transparent, like glass, they are made from fruit and berry juice with good gelling properties or with the addition of thickeners. In confiture, pieces of fruit are evenly distributed, in jelly they are not.

Most often, confusion is obtained when distinguishing between jam and marmalade. Jam is made from pieces of ripe fruit, and jam from fruit puree. Fruit raw materials for jam are quickly boiled into a single mass over high heat, so pectin is not destroyed, and the workpiece is thick, while jam is slowly boiled over low heat.

The technology for making jam is very simple, but in order for the delicacy to turn out delicious and last until winter, you need to follow these steps:

The big plus of jam is that it can be prepared from raw materials of any quality, the main thing is to take ripe, fairly soft berries and fruits. They do not have to be perfect - overripe, damaged, rumpled fruits are also suitable. Before cooking, they should only be carefully cleaned and washed, and damaged segments removed.

Jam has a strong association with apples, but preparations are also made from other fruits and berries - for example, recipes for plum, pear, apricot jam are very popular. You can also make a variety of assorted. In addition, various spices are often added to jam - cinnamon, mint, basil, cloves.

It is believed that the ideal jam should have a sweet and sour taste, so if the fruits from which the preparation is made are very sweet, it is recommended to add a little citric acid to the recipe at the final stage.

Jam can be prepared in two ways:

from pieces or halves of peeled fruits (for example, from plums or apricots),
from fruit and berry puree.

There are several options for obtaining gruel of the desired consistency from fruits:

Grind raw berries or fruits with a meat grinder,
Rub already boiled and peeled fruits through a sieve (you can use a blender instead of a sieve, then the yield of the finished product will be greater).

To prepare the fruits for grinding with a sieve, they should not be boiled for a long time, it is enough to soften the peel. It is necessary to put berries or fruits, cut into pieces, in a saucepan, pour a little water on the bottom so that the fruits do not burn at the first moment, and heat it up, at the same time kneading it a little with a wooden spoon or crusher. In addition, you can soften the fruit in a steam bath - for example, using a slow cooker.

If you take some berries for jam and wipe them through a sieve, the output will be a liquid syrup or a preparation more reminiscent of jelly, in this case it is better to make combi options, combining berries with apples, pears and other fleshy fruits.

When the fruit mass is ready, you can start boiling the jam. For this procedure, it is necessary to prepare wide stainless steel dishes, in such a container the liquid from the puree will evaporate faster - as a result, the heat treatment period can be reduced.

After pouring the fruit mass into a saucepan, it must be brought to a boil over low heat. And then boil until the desired density. All this time, the workpiece must be stirred with a wooden spoon to prevent burning. Sugar is added to the jam in small portions only when it begins to thicken.

The degree of readiness is of fundamental importance for jam, so experienced housewives have several ways to determine at once that it is time to remove the workpiece from the fire:

If the path that is formed when you run along the bottom of the saucepan is visible and fills slowly, then the jam is ready.
An indirect sign of the readiness of jam can be its volume - it should decrease by about half, compared with the original.
A spoonful of ready-made jam on a cold saucer or five minutes in the refrigerator, hardens a little and stops spreading.

Often the question arises whether it is possible not to twist the jam. The answer depends on the ingredients and cooking time. If the jam is normally boiled down, and granulated sugar is added to it in a 1: 1 ratio (or even 1.5 kg of sugar per 1 liter of applesauce), then there will be no problems with storing cans if the following conditions are met:

The jam must be carefully poured hot into sterilized jars, wait until the jam has completely cooled down, and a film forms on the surface. After that, you can close the jars with ordinary screw caps.
The ideal conditions for storing such jam would be a dry, dark, well-ventilated place, without temperature changes - in such conditions it can be stored for 2 years. If jam is planned to be stored in an apartment, then it must be kept away from batteries and other heat sources.
There is one more step, which involves the traditional technology of making jam - baking the workpiece to form a protective crust. Modern housewives often skip this stage, considering it too time-consuming. In fact, it is enough to load the jars into the oven and hold them there at a low temperature until a film forms. This simple procedure will increase the shelf life of jam. After baking, you need to wait until the workpiece has cooled down and cork the jars.
When the hostess uses a seaming machine and they want to close the jam with turnkey metal lids, then this should be done without waiting for cooling, immediately after pouring the hot jam.
If sugar has not been added to the jam or it has undergone a very short heat treatment, then the filled jars must be further sterilized. It is better to close such a workpiece hermetically with a seaming machine or store it in the refrigerator.
Some housewives put quite a bit of sugar in jam (1 cup per 1 kg), the safety of such jam even under metal lids is a concern. Plus, sometimes there are not enough glass jars for harvesting. Here the thought appears - is it possible to freeze jam like fruit puree. In principle, this is possible - seal the workpiece in plastic containers and send it to the freezer. However, there is one minus - after defrosting, the jam will become more watery, and in order to return the proper density, it will have to be boiled again.

Even such a simple process as harvesting has its own marmalade, has its own subtleties, non-observance of which can lead to undesirable results:

Almost all of these problems can be solved by strict adherence to the cooking technology and making adjustments to the recipe.

A distinctive feature of jam is its thick consistency, therefore, when starting to make this dessert, you need to know how much moisture the finished jam contains. In an ideal workpiece, there should not be more than 35% moisture. Also, the density is related to the amount of sugar - in traditional jam it should be at least 60%, although now there are recipes without sugar.

If the jam does not thicken, you need to add sugar or continue boiling. Also, we must take into account that when cooled, the workpiece will become much thicker. Experienced housewives sometimes cook jam not at once, but with a break of several hours, so you can check whether the dessert will be thick after cooling.

Mold spots appear on the surface of the jam if the following mistakes were made during the preparation, capping or storage of the workpiece:

jam was undercooked,
hot jam was closed leaky, and condensation formed inside,
the jam was not completely cooled, they did not wait for the formation of a protective crust before closing with screw or polyethylene lids.

Many housewives simply remove the mold layer by 1-1.5 cm, and digest the jam with the addition of sugar. However, this is a risky undertaking, because. if the mold has settled from above, then its spores have already penetrated the entire workpiece through and through and boiling is unable to destroy all the toxins that they managed to isolate.

Burning sharply worsens the taste of jam and changes the natural color of the fruit from which it is made, so it is very important to cook the dessert according to all the rules. Jam is prepared in any wide stainless steel bowl, constantly stirring with a wooden spatula or spoon.

Namely, in order to avoid burning, the workpiece is first boiled down, and then sugar is carefully kneaded and continues to be heated over low heat. Also, you can not take on too large volumes of cooking jam (more than 10 kg), because. such a quantity of the workpiece cannot be stirred normally, and the jam will inevitably burn.

Burnt jam contains toxins, so it is undesirable to eat it. However, there are housewives who dare to save the top of the jam by boiling it with citrus fruits to kill the smell.

The dishes in which jam has burnt can be quickly brought to perfect condition - just boil water with citric acid in it and rub the surface with a sponge with a rough surface.

Any blanks, including jam, should be checked more often. If bubbles appear on the surface, then it is better to open the jam and smell it. The presence of a sour smell reminiscent of wine will mean that the workpiece has begun to ferment. Fermentation usually has two causes:

Lack of granulated sugar, ideally, it should be contained in jam in a ratio of 1: 1 (and for some fruits it is better to put 1.5 kg of sand per 1 liter of fruit puree).
Non-compliance with the cooking technology - for example, the jam was not cooked.

Fermented jam can be digested with the addition of granulated sugar (about 100-150 g per 1 kg of dessert) for 5-7 minutes. If foam appears during this process, it must be carefully removed. It is better to decompose the reanimated jam into small jars and send it to the refrigerator;

Jam for baking

Jam is one of the most popular fillings for a variety of pastries. However, even a thick-looking blank often presents surprises; when heated, it begins to melt, softening the dough. That's why housewives are puzzled over why jam flows out of pies and how to make jam thick for baking.

I would very much like the fruit dessert to be as firmly sealed in a pie as syrup in a fruit candy. The hostess has many ways to help solve the problem of liquid filling. The amount of thickener is always individual, it depends on the density of the original product.

Add 1 teaspoon of semolina to 1 cup of jam and leave for 15 minutes, then bring to a boil and cool. The jam becomes thicker, and the semolina does not change the original taste of the dessert.
Rolled out dough for pies can be sprinkled with a little starch (preferably corn starch). In the oven, the jam will boil, the starch will dissolve, and the filling will become thicker. If you need to decide how to thicken the jam with starch for a large pie, then you can add 1 teaspoon of starch with a slide (diluted in a small amount of water) to 1 glass of jam and boil, the dessert will thicken when it cools.
Add ground biscuits with a neutral taste to the jam, the biscuits can be crushed with a rolling pin.
Add pectin, agar-agar, berry puree powder or other gelling agents to the jam.
Combine jam with wheat flour, oatmeal or breadcrumbs in a proportion of about 1 tablespoon per glass of jam.
Whisk the egg whites vigorously until foamy and add to the jam.

Jam is, first of all, a fragrant delicacy, it cannot be perceived as a healthy product that can be eaten in jars. Long-term boiling eliminates almost all vitamins from jam, especially vitamin C and B vitamins suffer. Heat treatment does not affect only pectin, organic acids and minerals. But sugar does not go anywhere during cooking, so eating a sweet dessert without measure can lead to heart problems, obesity, increased blood glucose levels, and irritation of the gastric mucosa.

If you care about the figure, it is always better to choose a spoonful of homemade jam than a piece of store-bought cake. However, it is impossible to say unequivocally whether it is possible to jam when losing weight, because. a negative or positive answer depends on how much sugar is in the dessert.

If about 600-700 g of sugar was added per 1 kg of fruit puree, then the calorie content of jam per 100 g is 250 Kcal, this is a very large figure, you can eat quite a bit of such a dessert. It is a completely different matter if the preparation is made without sugar, or only 100-200 g of granulated sugar per 1 kg of product, in this case, a fruit dessert will be a welcome delicacy on the menu of a losing weight person.

Homemade jam has a very simple composition - fruits, berries, water, sugar - all these ingredients are not fast, so this preparation can be used in Lent. In many monasteries, many jars of marmalade and jam made from fruits grown by monks or donated by parishioners are closed every year.

Despite the proven composition of homemade jam, there are conditions in which it should be used with caution. If there is a history of chronic diseases, you should familiarize yourself with the following range of questions:

Jam is more useful for a patient with pancreatitis than purchased sweets. Moreover, jam is made from grated fruits that have undergone heat treatment - this is the consistency of dishes recommended for people suffering from pancreatitis.

However, it can be introduced into the diet only in a state of stable remission, because. It is a product rich in glucose. For its processing requires insulin produced by the pancreas. It is this organ that becomes inflamed with pancreatitis, and it cannot be loaded.

When the aggravation has receded, you can try a homemade delicacy, you should start with one teaspoon of jam, mixed in a drink. If the body responds normally to the dessert, the serving can be increased to 2-3 teaspoons per day. Preference should be given to jam from sweet fruits, a good solution would be harvesting with a small amount of sugar or no sugar at all.

In acute gastritis with pain, a person chooses the most sparing food that will gently affect the inflamed gastric mucosa, so eating jam is not recommended. In the chronic course of the disease, homemade jam can be introduced into the diet in small doses. With gastritis with high acidity, jam from sweet berries and fruits should be chosen so as not to activate excessive gastric secretion and the production of hydrochloric acid. A diet for gastritis with low acidity should act in the opposite way, so sour jam is more suitable for it.

The calorie content of traditional jam with sugar is at least 250-260 kcal per 100 g of product. It would seem that such figures completely exclude this dessert from the diet of diabetics. However, there are many jam recipes that can lower the glycemic index of this treat. The first option is to make jam with one of the sweeteners (for example, take xylitol or sorbitol in the same amount in which sugar is required according to the recipe; a little more sorbitol is required). The second way is to cook jam without sugar at all, in this case, the workpiece must be stored in the refrigerator or sterilized and rolled up on a turnkey basis. It is best to boil this jam for 4-5 days for 10-15 minutes.

There are such periods in life when the selection of products is of key importance, so it is imperative to have information on the following points:

A woman carrying a child under her heart should be very careful in choosing a diet. Purchased sweets may contain various preservatives, so it is better for a pregnant woman not to touch them, but high-quality homemade jam is a suitable dessert for a future mother. However, even such a harmless, at first glance, delicacy should be eaten in moderation - 2-3 tablespoons a day, because. traditional jam is a very high-calorie product, and a pregnant woman needs to follow her figure. Excessive weight gain can complicate pregnancy. Jam is also contraindicated in such a serious complication as gestational diabetes.

The period of breastfeeding is a very crucial moment, at which the mother's diet must be carefully formed; the baby tries all the products together with the mother through breast milk. Homemade jam, without additives and preservatives, is one of the most suitable desserts, however, it is better to try to introduce this sweetness into the diet not earlier than when the baby grows up to 3-4 months, and he will have a period of colic and other stomach troubles.

If the season did not allow you to try at first a fresh berry or fruit in small quantities, in order to find out if the child has an allergy or an undesirable reaction from the gastrointestinal tract, then you should start with 1 spoonful of jam in tea. If everything is in order, then the portion can be increased to 2-3 tablespoons per day.

In the menu of a child, starting from 2-3 years old, jam can become a rare, and not a daily delicacy. It is permissible to introduce 1-2 teaspoons into the diet 1-2 times a week, if the child has no additional contraindications. The main thing is that the child should drink a treat, then "fast" carbohydrates will enter the body in a diluted form.

How to thicken jam for stuffing

Many housewives bake often and a lot, pampering their family with delicious and healthy homemade cakes. Experienced housewives use any jam for baking pies and pies, even the one that homemade people do not eat too willingly in its pure form. But they eat such jam in pies and pies with great pleasure.

But sometimes the jam is too liquid and there is a risk that it will flow out of pies and pies during baking, burning, spoiling the taste of the product and its appearance. It turns out that even here you can find a simple, affordable and very effective way out.

The jam should be thickened before putting it into the pie. Often, housewives thicken liquid jam by boiling it for several minutes with starch, flour, oatmeal or breadcrumbs. It is very cool to thicken liquid jam with semolina - the jam becomes thick without problems, and the taste of the pie does not change at all. Use our advice and you can easily thicken the liquid jam for later use as a filling.