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For most housewives, making jam is a calming process. You cook a delicious fruit or berry mixture, pour it into jars while still hot, then close them and enjoy the result. But this process sometimes does not go so smoothly, as it happens that the workpieces are very liquid. We tell how to thicken jamwithout ruining its taste.
So that homemade preparation can be added to baking without fear that it will soak the dough and leak out, it is worth knowing a few tricky tricks. Share 4 working methodswhich allow you to achieve the desired consistency of jam.
© Depositphotos
How to thicken jam: 4 great ways
Method #1
In order to make the jam thicker, some housewives use wheat flour. This is a very simple way to give the winter harvest the right consistency. We cook jam on low heat. Add sifted wheat flour to it. Mix everything well until smooth. Bring the resulting mass to a boil, and then remove it from the stove. When resorting to using this method, observe the following proportions: 20 g of flour per 250 g of jam.
Method #2
Another way to thicken jam is to add gelatin. It is very easy to do this. We heat the jam over low heat, do not boil it at the same time. Dilute gelatin in water. Leave it for 10-15 minutes to swell. Then melt the gelatin mixture in the microwave. We introduce it into hot jam. Mix everything well to prevent the formation of lumps. Pour the jam into sterilized jars. It is worth using approximately 3 tsp. gelatin, but you need to focus on the consistency of your workpiece.
© Depositphotos
Method #3
You can turn liquid jam into thick one using ordinary starch or semolina. There is nothing difficult in this. During the preparation of jam, add to it a couple of tablespoons of semolina. Stir everything thoroughly until smooth. Then pour hot jam into jars. Ready!
Method #4
It is not always necessary to use additional ingredients to thicken the jam. Many housewives are boil down the syrup. In this case, thickeners are not required. We filter the syrup through a sieve, separating the berry and fruit pieces. We send the saucepan with syrup to the fire. Boil it on moderate heat until desired thickness. Then we return berries and fruits to it. Mix thoroughly.
© Depositphotos
The listed additives, which make it possible to thicken homemade jam, do not change its taste and appearance. That’s why you don’t have to worry about it. After all, the blanks will not cease to be incredibly fragrant and very tasty.
Preview photo: depositphotos.com
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Contents
How to thicken jam: the best ways
For most housewives, making jam is a calming process. You cook a delicious fruit or berry mixture, pour it into jars while still hot, then close them and enjoy the result. But this process sometimes does not go so smoothly, as it happens that the workpieces are very liquid. We tell how to thicken jamwithout ruining its taste.
So that homemade preparation can be added to baking without fear that it will soak the dough and leak out, it is worth knowing a few tricky tricks. Share 4 working methodswhich allow you to achieve the desired consistency of jam.
© Depositphotos
How to thicken jam: 4 great ways
Method #1
In order to make the jam thicker, some housewives use wheat flour. This is a very simple way to give the winter harvest the right consistency. We cook jam on low heat. Add sifted wheat flour to it. Mix everything well until smooth. Bring the resulting mass to a boil, and then remove it from the stove. When resorting to using this method, observe the following proportions: 20 g of flour per 250 g of jam.
Method #2
Another way to thicken jam is to add gelatin. It is very easy to do this. We heat the jam over low heat, do not boil it at the same time. Dilute gelatin in water. Leave it for 10-15 minutes to swell. Then melt the gelatin mixture in the microwave. We introduce it into hot jam. Mix everything well to prevent the formation of lumps. Pour the jam into sterilized jars. It is worth using approximately 3 tsp. gelatin, but you need to focus on the consistency of your workpiece.
© Depositphotos
Method #3
You can turn liquid jam into thick one using ordinary starch or semolina. There is nothing difficult in this. During the preparation of jam, add to it a couple of tablespoons of semolina. Stir everything thoroughly until smooth. Then pour hot jam into jars. Ready!
Method #4
It is not always necessary to use additional ingredients to thicken the jam. Many housewives are boil down the syrup. In this case, thickeners are not required. We filter the syrup through a sieve, separating the berry and fruit pieces. We send the saucepan with syrup to the fire. Boil it on moderate heat until desired thickness. Then we return berries and fruits to it. Mix thoroughly.
© Depositphotos
The listed additives, which make it possible to thicken homemade jam, do not change its taste and appearance. That’s why you don’t have to worry about it. After all, the blanks will not cease to be incredibly fragrant and very tasty.
Preview photo: depositphotos.com