Many housewives use starch to thicken jam for the filling, but there is a more effective way.
We'll tell you how to thicken even very thin jam.
How to thicken jam
Place the required amount of jam in a saucepan with a thick bottom (so that it doesn’t burn).
If the jam has been in the refrigerator, warm it up a little. Then add semolina.
For an incomplete glass of jam you need a teaspoon of semolina. Stir and leave for 20 minutes so that the cereal swells a little.
Semolina may be immediately noticeable in the jam, but you won’t see or feel it in the filling.
If the jam is very runny, add a tablespoon of semolina per glass.
After 20 minutes, put the pan on the fire, bring to a boil, cook for two minutes, cool. You can prepare the pastries.
Expert: Julia Arkhipova
