Sometimes we can't predict what consistency our jam will have.
Sometimes it turns out too runny.
You can't bake pastries with such a filling: it will simply spread. The pies themselves will become soft and lose their shape.
You can often hear that starch helps to save the situation. But this product may not have the most pleasant aftertaste. There is a more interesting way, thanks to which you will make the filling thick without an unpleasant taste.
What trick will help with this?
As it turns out, regular semolina can fix the situation. It will be enough to add just one tablespoon of the product to a glass of jam.
First, take the jam and warm it up a little to room temperature. Then add a spoonful of semolina, try to bring it to a homogeneous state.
You should wait about 20 minutes.
Afterwards, you need to cook the jam on the stove for 2 minutes. The fire should be small so that the jam does not burn. After our filling has cooled, you can safely use it for baking.
