How To Thicken Liquid Jam For Baking
Author: Victoria Aly
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
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.
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.
Recipes with jam ingredient
Recipes with the ingredient semolina
- Jam
- Semolina
- Pot
- A spoon
How to thicken liquid jam for baking step by step instructions with photos
Step 1
For work, we need liquid jam, semolina, a saucepan, a spoon.
Step 2
Put the jam in a saucepan, add semolina and mix. The amount of semolina will depend on how liquid the jam is. For 200 g of jam, you can add from 1 tsp. up to 1 st. l. decoys.
Step 3
Bring to a boil and cook, stirring, for 1 minute until the jam is completely thickened. Cool to room temperature.
Step 4
Start the pie with jam.
Step 5
Cover with another layer of dough or a lattice of dough and send to the oven. During the baking of the pie, the jam will not run away anywhere, and the filling after baking will remain thick and will not spread.
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