Many of us are wondering, because it is it that is often used, just like jams, for making various homemade pastries. Thick, unlike jam, which has a uniform consistency, may contain pronounced pieces of fruit and whole berries.

Thick jam will turn out if you follow some tricks. The first is the amount of sugar. The more you use it, the thicker the jam will be. In any case, you should not save on sugar, because an insufficient amount of it can lead to spoilage of such valuable product, and nullify all your efforts. Children especially love strawberry jam. Let's figure it out how to cook thick jam for a child.

Excessively juicy fruits and berries need to be boiled for a longer time, which will allow you to get rid of all excess liquid. As a rule, phased cooking is used for this, that is, jam is cooked at intervals of several minutes. This method of cooking jam allows not only to evaporate excess water, but also to completely soak the berries and fruits with sugar syrup.

Many housewives are faced with a common problem - the jam turned out to be thick, but at the same time, as a result of prolonged cooking, it lost its original color and turned brown. As soon as it began to darken, it means that it is time to stop cooking it further. Another secret to get thick jam- this is the addition of lemon to it, since the acid contained in it contributes to gelling. Add them only at the end of cooking.

If you cook or fruit, which, when falling asleep with sugar, let out a lot of juice, then it is better to drain it into a separate container. This will allow them to boil better and shorten the cooking time. Few people know that it is necessary to use not high and wide dishes for cooking thick jam. It is such dishes that allow moisture to evaporate faster and, consequently, reduce cooking time.

Various jam thickeners that can be bought in stores help to make it thick and at the same time a beautiful natural color. For 1 kilogram of fruits and berries, 4-5 grams of pectin are used. When cooking jam from sour berries or fruits, more pectin is added, for example, for lemons, cranberries. In any case, be guided by the instructions written on the thickener bag. Dry pectin is always added at the end of cooking, when the jam is ready and allowed to boil for another 1-5 minutes, no more. It is impossible to see immediately that the jam has instantly thickened, since the effect of pectin will appear after it has cooled.

Now you know, how to cook thick jam, recipe which contains natural thickeners. When cooking any jam, pay attention to the foam, if it is concentrated in the center of the pan - this is a sign that it is ready. You can also check its readiness with a spoon test. Take it on a spoon and pour it onto a plate. Unlike liquid jam, thick jam will spread slowly. Also, when stirring with a spoon or wooden spatula in a saucepan, you will see tracks.

Many lovers of homemade preparations are faced with the problem of liquid jam. It happens that the housewives, seeing that the product is not as thick as planned, begin to “boil” it for 5-6 hours. However, in this way, only something will turn out that resembles burnt jam with the taste of burnt sugar. Why this happens, how to deal with this problem and make the jam thick, read the tips below.

What is the difference between jam, marmalade, confiture, jam

For ordinary people, these words seem to be synonymous, and, as they see it, they mean berries or fruits boiled with sugar (and sometimes with the addition of vegetables, citrus fruits, nuts, flower petals, honey). However, there is a difference between these terms.

• Jam is such a dessert, a type of preservation in which the fruits retain their shape. Thanks to this, the product has a characteristic texture.
• Jam is a product with a homogeneous consistency, prepared from fruit, berry or mixed puree.
• Jam or confiture (which, in fact, is the same thing) has a jelly-like structure. Often, for its preparation, the fruits are crushed or boiled to a homogeneous consistency with small inclusions of whole pieces or without them. For jams, thickeners are often used.

The easiest way to get a thick jam is to add pectin, agar-agar or gelatin to the mass. By the way, what is the difference between these substances, you can read.

• To obtain the consistency of confiture, 1 sachet of agar-agar is added to the product for 2 kg of fruit or berries. In this proportion, the jam will turn out moderately thick. If you need a marmalade structure, then add agar in the following ratio: 1 sachet per 1 kg of fruit.
• You can add pectin-containing products: grate apples, add currant puree or grated gooseberries, citrus zest. Experienced housewives know that redcurrant is a gelling berry.
• Harvest fruits only in dry weather. This advice is especially relevant for berries. The fact is that in the rainy season they become excessively saturated with moisture, “heavy”, and they need to be boiled for quite a long time. Most often, they make a rather unsightly jam: berries “float” in a very liquid syrup. If in your region precipitation fell within normal limits this summer, then there should be no problems with harvesting for the winter.
• If you wash the berries before making jam, then it is best to dry them, and only then start cooking. The fact is that after washing, a lot of droplets remain on the fruits, which in total significantly dilute the syrup. And for the jam to thicken, we don’t need extra moisture.
• Increasing the cooking time does not solve the problem at all. It is best to cook jam in three steps: this is how we save useful substances. Rather than keep the product on the stove for 3-4 hours, it is better to do this: cook for 15 minutes - remove from heat, cool for 6 hours (this is the minimum). So repeat 3 times.
• Don't forget to skim off the foam.
• Some types of jam are initially difficult to thicken in the usual ways. As an example, zucchini jam will be watery, since these vegetables themselves contain a lot of moisture.
• To thicken, some housewives advise adding lemon juice.
• The best cookware for cooking is a wide basin with low edges, as excess liquid in it evaporates better than in a saucepan. You can use any similar wide dish.
• How to thicken liquid Cherry jam? If the syrup turned out to be more than expected, then pour into jars as much as you need, and add gooseberries to the remaining mass and boil. If you want to get the best result, pierce each berry with a toothpick (two holes are needed, that is, the stick should come out on the other side of the fruit). So the gooseberries will be filled with fragrant cherry syrup, and will not be shriveled.

If even after all these manipulations the jam turned out to be liquid, then some mistake was made. Do not be upset: serve it with pancakes, cheesecakes, make jelly out of it.

How to thicken jam for filling pies, layers of cake, pie and other pastries?

If you need delicious stuffing for pies, layering a cake or any other pastries, and you only have liquid jam available, do not rush to get upset. We recommend using the following proven method.

Take the jam that needs to be thickened, pour it into a saucepan or into a metal ladle. Add semolina at the rate of: 1 teaspoon per glass of product. After that, mix the ingredients and leave for 10-20 minutes (this time is needed for the semolina to swell). Next, put the saucepan on a slow fire, boil for a couple of minutes.

Believe me, with this method of thickening the jam, semolina will not be felt at all! It will acquire the taste of boiled fruits or berries.

By the way, one more piece of advice. Usually not the most used for baking the best jam(as a rule, one that was underestimated by the household). Add a couple of spoons lemon peel to the filling, and you will see how the taste changes.

Plum jam. How to thicken it. Very runny. Preparing for the winter. Except how to cook for a few hours??? and got the best answer

Answer from Yatiana Oleshchenko[guru]
pectins are sold in stores in bags, I don’t remember what they are called correctly, ask the sellers - jam thickeners. If you buy and add to liquid jam - the liquid will turn into jelly, the taste will remain the same. They sell pectins in the spice department.

Answer from ***The Scarlet Flower***[guru]
This jam recipe will have the consistency of a thick jam. As a layer for a cake or just a treat for tea, such a delicacy is simply irreplaceable. Moreover, if you take red varieties of plums, then the jam will turn out to be a little more sour than from plums of white varieties. Ingredients: 1. Plum - 2 kg., 2. Sugar - 3 kg (if the plum is white, you can take 2 kg of sugar). How to make jam from plums: Wash the plum fruits with running water, separate from the stone and pass through a meat grinder or food processor. We spread the whole mass in a basin or pan for cooking jam. Sprinkle the twisted plum with sugar and leave for an hour and a half. When the plum juice soaks the sugar well, you can mix the fruit mass and send it to the stove. After boiling, we make the fire quieter and cook the jam over very low heat for an hour and a half. Be sure to stir the delicacy and remove the foam from it for the entire cooking period. We lay out the finished jam in jars and tightly close the lids. The workpiece must be removed until completely cooled under a thick fur coat.

Answer from Vlad Y[guru]
Dry the plum

Answer from Elena Gorborukova[guru]
Put in more sugar.

Answer from Vera Zaeva[guru]
I have a recipe for homemade Nutella. when cooking plum jam, chocolate is added, maybe you will like it? !

Answer from Elena Kazak[guru]
As soon as the jam boils and a lot of juice stands out, pour this juice into a separate clean bowl. Drain just enough to make the rest of the fruit feel comfortable in the bowl. Cook until done.
The syrup that was drained, also boil until tender and pack in separate jars.
As a result, you have a thick jam and syrup that can be used with pancakes, pancakes, add to cocktails or desserts.

Answer from Olga[guru]
Put only berries in jars And syrup separately Also useful for ice cream cocktails or soak pies

Answer from I will become your angel[guru]
add white raisins and walnuts, boil for 15 minutes and pour into jars.

Answer from Irirna[guru]
You just need to take a little water into the syrup, and pour the sand not all at once, but as it dissolves. First I boil the syrup, then add the berries, cook for 20 minutes. Always thick. While cooling, dip the berries into the syrup several times, shaking. Then it will not be thick there, but empty there. A friend cooks like this: puts half the sugar, boils the syrup, adds the plum, cooks for 20 minutes, turns it off and adds the remaining sugar, stirring constantly.

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 wonderful 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 advice. As a rule, the most delicious jam eaten outside of baking, and for pies there are options that are not the most beloved by the family. Adding the zest of just half an orange makes any fruit filling unspeakably beautiful, try it) Bon appetit to everyone!

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 piece of advice. As a rule, the most delicious jam is eaten outside of baking, and for pies there are options that are not the most beloved by the family. Adding the zest of just half an orange makes any fruit filling incredibly beautiful, try it! Bon appetit everyone!

And I'm not worried about liquid jam. I spread the dough on a baking sheet, making sides. I pour out the jam mixed with lemon to make it sour, distribute the jam, rub the dough from the freezer on top, which I put there for 15 minutes. The liquid jam pie is only softer. I bake all the time, I always have it on the table. Now there is no more thick jam. And the grandchildren come, give them a grated pie.

→ tamaraEasy! 500g margarine, 5 cups flour (wholemeal), this will be 800g. 1 tsp soda, 3/4 tsp lemon to-you grind with a spoon into powder (do not replace vinegar), 2-3 g of vanillin, 2 eggs. Grate cold margarine into flour, grind into crumbs, pour soda, lemon, vanillin. Mix. Beat in the eggs, knead the dough, divide into 2/3 and 1/3. Divide 1/3 into 3 pieces, make cakes and put in the freezer. Mash 2/3 of the dough on a baking sheet, make finger-high bumpers around the edges. Spread with sour jam. Better suited plum, apricot, apple. If the jam is sweet, I add a lemon, it is also better to grind it, at the rate of 0.5 tsp. per can of 0.6 liters. Approximately so much is spent on the filling, you can use more - 3 cups. Can be cooked fresh apple jam, - 1kg of apples, 300-400g of sugar, no more. You can decompose fruits from compotes. Do with sweet curd filling but we don't like it. Grate the dough from the freezer over the filling coarse grater, distribute the chips evenly. Bake over medium heat in the middle of the oven. I always put an empty baking sheet on the bottom, on which I put the foil so that it does not burn. Bake for 35-40 minutes until golden brown. I cut hot. First I cut the edges, fold separately, although the taste is the same. Then I cut into small squares. I have been preparing the filling since the summer. Just now I bought a carrot, I will cook the filling with lemon from boiled carrots, grated in mashed potatoes. The last time (on Friday) I added to apple jam carrot puree quietly. Everyone was delighted. Then she confessed.