What to add to the jam so that it does not flow out of the pies. Making jam thicker - nuances, simple ways How to thicken apricot jam

Surely you have always wanted to make a cake with a sweet filling. But how do you make the jam thick enough? If you look at this information on the Internet, then you will probably be offered several ways. For example, you can add starch, boil jam, dilute everything with nuts or crushed crackers. But it won't bring much results. Just use the method that will be outlined below, it will definitely not let you down.

What needs to be done?

Do you already know how to make a delicious blueberry pie? Then just get ready to do it right. Add a glass of jam to the pan and add a teaspoon of semolina to it. Wait about 15 minutes for everything to swell. Now leave everything to a boil. This usually takes 15 minutes.

That's it, you got a thick filling for the pie. Do not worry, buckwheat will not affect the taste in any way. You will feel only pleasant fruits. If you want to enhance this taste, you can add a little zest. And yet, you do not need to waste the most delicious jam. Usually, as a filling, they use something that the whole family does not particularly like. The fact is that the difference after cooking is almost imperceptible.

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!

What hostess has not faced a problem liquid jam, which upset all her plans related to baking a delicious cake or fragrant bagels? It’s sad when you want to please your family with pleasant smells, but the jam, prepared specifically for this purpose, suddenly ended.

There is a way out, and this article will reveal little secrets that will remain in your cookbook for a long time, and most importantly, they will save you at the right time! We will be happy to share with you how you can turn liquid jam into a thick jam that does not flow out of the dough and does not spoil all the pastries!

Effective ways

There are many ways, born by experienced housewives, capable of making something out of nothing. Let's pay attention to the most accessible of them:

1. The most used is semolina. When it is added, the taste of the product does not deteriorate and does not change in appearance. It is only necessary to boil the jam with a few tablespoons of cereals (1 tsp per 300 grams of semolina).
2. The easiest way to make a thick liquid out of a liquid is to boil the mixture over low heat for some time, until the desired consistency is reached. The advantage is that you can control the desired density and viscosity yourself, as opposed to adding all kinds of thickeners. After all, you can not guess and overdo it with this case.
3. Many people use starch as a thickening agent. Moreover, you can use both potato and corn, adding it to an already heated mixture.
4. In order not to suffer for a long time, you can simply buy an ordinary thickener in the store and add it to the liquid. The proportions are indicated on the packaging.
5. Remove excess water and give an amazing taste of nuts, crushed into powder. Gelatin will turn your jam into a gorgeous jam. If you try to use flour for this purpose, the effect will be similar to how you cook goulash. In a small amount of water, stir a little flour to a homogeneous consistency and pour into the jam, stirring constantly.
6. Some even take egg white. It is beaten well, and then poured into a sweet mass.
7. Herculean flakes will be able to absorb excess liquid without distorting the taste.

All these options have been tested by many smart cooks and cooks who were able to find a way out of a difficult situation on their own and imagination.

Not everyone adds anything to the jam itself, some find it advisable to simply sprinkle the surface of the cake with some kind of mass so that the liquid mixture does not penetrate the dough and spoil it. Here are some of their recommendations:

• flour;
• oat flakes;
• starch, biscuits (crushed);
• special powder.

It is necessary to cover the surface with these loose, as thick a layer as possible so that the liquid jam does not seep onto the cake.

Perhaps you, too, can find some interesting way for yourself, with the help of which you will successfully eliminate any difficulty that has arisen on the way to preparing delicious treats for your family.