Thick jams have a very pleasant taste and dense texture. How to thicken the plum jam when cooking, what needs to be added to the pan with the main ingredients? How to thicken the jam when cooking from plums so that the taste of the finished product does not suffer? Experienced housewives know that it is this thick delicacy that adults and children love so much. If you want to make a really tasty jam, you need to cook it using gelatin. It is better to choose a regular gelling product rather than an instant one. For 1 kilogram of plums, you will need 1 kilogram of sugar and 1 bag of gelatin, the net weight of which is 40 grams. The plums should be washed, pitted, covered with sugar and a gelling product should be added. After 2 hours, you need to mix all the components, and after another 3-4 hours you can start cooking. The jam should be cooked for about 15 minutes, after which it can be poured into sterilized jars and rolled up.

You can also thicken the jam from the plums directly during the cooking process. If the hostess prepared a delicacy without adding gelatin, but the finished product turned out to be too liquid, you can add a thickener at the very end of cooking, about 5 minutes before turning off the stove. But in this case, you must first dissolve the gelatin in a small amount of warm water, and after swelling, place it in a saucepan with plum jam. The indicated proportions are recommended, that is, the amount of gelatin can be reduced or increased. But it should be remembered that an excess of a gelling product can adversely affect the taste of the jam. Some housewives use special thickeners of synthetic origin instead of gelatin. Such components can greatly change the taste of plum delicacy. Therefore, it is not recommended to use them. It is better to give preference to natural gelatin.

You can thicken the jam from the plums without using any extraneous products. If the cooked treat seems too liquid, you need to drain some of the syrup and continue cooking. After 5-10 minutes, the consistency can be re-evaluated. Jam is considered to be cooked successfully if a drop of its syrup does not spread over the plate, but keeps its shape. It is also worth remembering that chilled the treat will be thicker. If immediately after cooking it seems not dense enough, you need to wait a little and evaluate the taste in an hour. Then you can bring the mixture to a boil again and pour it into sterilized jars. The jam should be closed with nylon, not metal lids. After it has cooled down, you can put the conservation in a cool place. Some housewives prefer to add mashed red currants or other berries with a gelling ability to the plum jam.

If the hostess does not plan to store the jam for a long time and wants to use it as a filling for pies, pastries, you can make the delicacy thicker by adding flour or starch. Immediately after boiling, add this natural thickener to the pot with the main ingredients and boil the jam for another 3-5 minutes. Flour or starch must first be diluted in a small amount of water. This will help prevent clumps from forming. You can choose the ratio of thickener and jam yourself. As a rule, use 1 tablespoon of flour or starch per glass of the product. It is not recommended to exceed this dosage. When making plum jam solely for use as a filling, you can add semolina or even breadcrumbs to thicken it.

Which hostess did not face the problem liquid jam who frustrated all her plans for baking delicious pie or flavored bagels? It is sad when you want to please your family with pleasant smells, but the jam, prepared specially for these purposes, unexpectedly ended.

There is a way out, and this article will reveal to you little secrets that will remain in your cookbook for a long time, and most importantly, they will save you at the right time! We will be happy to share with you how you can turn liquid jam into a thick jam that does not flow out of the dough and does not spoil all the baked goods!

Effective ways

There are many ways, born by experienced housewives, capable of doing something out of nothing. Let's take a look at the most affordable ones:

1. The most commonly used is semolina. When added, the taste of the product does not deteriorate and does not change in appearance. It is only necessary to boil the jam with a few tablespoons of cereal (1 tsp per 300 grams of semolina).
2. The easiest way to make a thick liquid from a liquid is to boil the mixture over low heat for a while, until the required consistency. The advantage is that you can control the desired density and viscosity yourself, as opposed to adding all kinds of thickeners. After all, you can not guess and go overboard with this case.
3. Many people use starch as a thickener. Moreover, you can use both potato and corn, adding it to an already heated mixture.
4. In order not to suffer for a long time, you can simply buy an ordinary thickener in the store and add it to the liquid. The proportions are indicated on the packaging.
5. They will remove excess water and give an amazing taste to the nuts, crushed into powder. Gelatin turns your jam into a delicious jam. If you try to use flour for this purpose, the effect will be similar to how you cook goulash. In a small amount of water, stir a little flour until smooth and pour into the jam, stirring constantly.
6. Some even take egg white. Beat it well, and then pour it into a sweet mass.
7. Herculean flakes will be able to absorb excess liquid without distorting the taste.

All these options have been tested by many smart cooks and culinary specialists who were able to find a way out of a difficult situation on their own and with imagination.

Not everyone adds something to the jam itself, some consider it advisable to simply sprinkle the surface of the cake with any mass so that the liquid mixture does not penetrate into the dough and spoil it. Here are some of their recommendations:

• flour;
• oat flakes;
• starch, biscuits (crushed);
• special powder.

Cover the surface with these free-flowing ones, as thick as possible, so that the liquid jam does not seep onto the cake.

Perhaps you, too, can find for yourself some interesting way with which you can successfully eliminate any difficulty that has arisen on the way to preparing delicious treats for your family.

Why did the jam turn out to be liquid, the secrets of thick jam

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

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

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

• Jam is such a dessert, a type of preservation, in which the fruits retain their shape. This gives the product its characteristic consistency.
• Jam is a product with a uniform consistency, made from fruit, berry or mixed puree.
• Jam or confiture (which is essentially the same thing) has a jelly-like structure. Often, for its preparation, the fruits are crushed or boiled to a homogeneous consistency with or without small splashes of whole pieces. For jams, thickening agents are often used.

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

• To obtain the consistency of the confiture, add 1 sachet of agar-agar per 2 kg of fruit or berries to the product. In this proportion, the jam will turn out to be moderately thick. If you need a marmalade structure, then add agar in this 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 red currants are a gelling berry.
• Harvest fruits exclusively in dry weather. This tip is especially true 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 precipitation in your region this summer fell within the normal range, then problems with harvesting for the winter should not arise.
• If you wash the berries before making the jam, then it is best to dry them, and only then start cooking. The fact is that after washing, many droplets remain on the fruits, which in total significantly dilute the syrup. And so that the jam thickens, we do not need extra moisture.
• Increasing the cooking time does not solve the problem at all. It is best to prepare the jam in three passes: this way we will preserve the nutrients. Than keeping the product for 3-4 hours on the stove, it is better to do this: cooked for 15 minutes - removed from heat, cooled for 6 hours (this is the minimum). So repeat 3 times.
• Remember to skim off the foam.
• Some jams are inherently difficult to thicken with conventional methods. As an example, zucchini jam will be watery, since these vegetables themselves contain a lot of moisture.
• For thickening, some housewives advise adding lemon juice.
• The best cooking utensil is a wide bowl with low edges, as excess liquid evaporates better in it than in a saucepan. Any similar wide crockery can be used.
• How to Thicken Liquid Cherry Jam? If there is more syrup than expected, then pour into the jars as needed, and add to the remaining mass and boil. If you want to get the best result, pierce each berry with a toothpick (you need two holes, that is, the stick should come out on the other side of the fruit). This will fill the gooseberry with aromatic cherry syrup instead of being shriveled.

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

How to thicken jam for filling pies, a layer of cake, pie and other baked goods?

If you need a delicious filling for pies, cake layers or any other baked goods, and you only have liquid jam available, don't be in a hurry to get upset. We recommend using the following proven method.

Take the jam that you want to thicken, 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 low heat, boil for a couple of minutes.

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

By the way, one more piece of advice. Usually, not the best jam is used for baking (as a rule, one that households underestimated). Add a couple of tablespoons of lemon zest to the filling and you will see how the flavor transforms.

How to make the jam not moldy: the answer is on the link

You've probably always wanted to make a sweet-filled feast. But how do you make the jam thick enough? If you look at this information on the Internet, then you will probably be offered several ways. For example, you can add starch, boil jam, dilute everything with nuts or crushed breadcrumbs. But this will not bring much results. Just use the method that will be described below, it will definitely not let you down.

What needs to be done?

Do you have any idea how to make a delicious blueberry pie? Then just get ready to get it right. Add a glass of jam to a saucepan and add a teaspoon of semolina to it. Wait about 15 minutes until everything is swollen. Now leave everything to a boil. This usually takes 15 minutes.

That's it, you've got a thick pie filling. Do not worry, buckwheat will not affect the taste in any way. You will only taste pleasant fruits. If you want to enhance this flavor, you can add a little zest. And yet, there is no need to waste the most delicious jam. Usually, something that the whole family does not particularly like is used as a filling. The fact is that the difference after cooking is almost imperceptible.

Plum jam. How to thicken it: Very liquid. Preparation for the winter. Except how to cook for several hours ??? and got the best answer

Answer from Ђatiana 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 it and add it to liquid jam - the liquid is converted to jelly, the taste will remain the same. Sell ​​pectins in spice departments.

Answer from ***The Scarlet Flower***[guru]
This jam recipe will have the consistency of thick jam. As an interlayer 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 white varieties of plums. Ingredients: 1. Plum - 2 kg., 2. Sugar - 3 kg (if the plum is white, then you can take 2 kg of sugar). How to make plum jam: We wash the plum fruit with running water, separate it from the stone and pass it through a meat grinder or food processor. Put the whole mass in a bowl or pan for making jam. Fill 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, make the fire quieter and cook the jam over very low heat for an hour and a half. Be sure to stir the treat and remove the foam from it for the entire cooking period. Put the finished jam in jars and close tightly with lids. The workpiece must be removed until it cools completely under a thick fur coat.

Answer from Vlad Y[guru]
Dry the plum

Answer from Elena gorborukova[guru]
Luggage more sugar.

Answer from Vera Zaeva[guru]
there is a recipe for homemade nutella. when cooking plum jam, add chocolate, maybe you will like it? !

Answer from Elena Kazak[guru]
As soon as the jam has boiled and a lot of juice has emerged, drain this juice into a separate, clean bowl. Drain so that the rest of the fruit is comfortable in the bowl. Cook until tender.
Boil the syrup that has been drained until tender and pack it in separate jars.
As a result, you have thick jam and syrup, which can be used with pancakes, pancakes, added 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 Џ 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 add the sand not all at once, but as it dissolves. First I cook the syrup, then add the berries, cook for 20 minutes, always thick. While cooling, immerse the berries in the syrup several times, shaking. Then it will not be thick there, but empty there. A friend cooks like this: puts in half the sugar, cooks the syrup, adds the plum, cooks for 20 minutes, turns it off and adds the remaining sugar, stirring constantly.