Contents
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.
Why you need to thicken the jam
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 solution 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 methods
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
Cornstarch 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. per 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.