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Many housewives bake often, pampering their families with delicious and healthy homemade pastries. Experienced housewives use jam for baking pies and cakes, even something that their families do not eat very willingly in its pure form. But they eat such jam in pies and cakes with great pleasure.
But sometimes the jam is too thin and there is a risk that it will leak out of the pies and cakes 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 solution.
Jam should simply be thickened before being put in a pie. Housewives often thicken liquid jam by boiling it for a few minutes with starch, flour, oatmeal, or breadcrumbs.
But it turns out very tasty to thicken liquid jam with semolina - the jam becomes thick without any problems, and the taste of the pie does not change at all. Use our advice and you will easily be able to thicken liquid jam for further use as a filling.
To work, we will need liquid jam, semolina, a saucepan, and a spoon.
- Put the jam in a saucepan, add the semolina and stir. The amount of semolina will depend on how thin the jam is. For 200 g of jam, you can add from 1 teaspoon to 1 tablespoon of semolina.
- Bring to a boil and cook, stirring, for 1 minute until the jam thickens completely.
- Cool to room temperature.
- Fill your pie, buns, or bagels with jam. The jam won't run away while baking, and the filling will remain thick and won't run after baking.
