How to Thicken Liquid Jam for Pie Filling in 2 Minutes: No Starch Needed
There is always some liquid jam left in the refrigerator that needs to be used urgently so that it doesn’t go to waste, since no one is interested in it.
A simple way to solve the problem using old jam, from which you can easily make tasty and thick jam in just a few minutes, will please every housewife.
Recipe for making jam filling
Place the remaining jam in a saucepan of any size, but check first; if your jam is too cold, you can warm it up slightly.
Then you can add a little semolina, and everything will depend on the amount of jam and its thickness.
For a thick filling, you can use the following proportions: 1 teaspoon of semolina per incomplete glass of jam – about 200 ml.
Mix the mixture thoroughly and leave it for about 20 minutes. During this time, the semolina will swell, and you can put the pan with jam on the fire.
Boil the jam with semolina over low heat for 2-3 minutes.
The filling will be thick, and you won’t feel the taste of semolina in it – you can’t see or hear it here.
The finished filling can be added to pies, cakes, buns or croissants – it won’t run away now.
You will like this way of preparing the filling quickly, with minimal effort, and you will definitely like the result.
