Sometimes housewives encounter the problem that when baking, the filling turns out too liquid and leaks out.
But there is one culinary trick that can easily solve this problem.
Chef and culinary expert Yulia Arkhipova explained how to thicken liquid jam.
Solution to the problem
The jam needs to be poured into a saucepan. It is advisable to use a container with a fairly thick bottom for this.
Afterwards, the jam needs to be warmed up a little and semolina added. For 250 grams of jam, you will need one and a half teaspoons of cereal.
Mix everything thoroughly, remove from heat and leave for 20 minutes.
Then put the pan back on medium heat. After the jam boils, it needs to be cooked for about two minutes.
It is important to stir it regularly. After this time, remove the pan from the stove and let the jam cool.
Other methods
If you don’t have starch on hand, you can use wheat flour.
For 250 grams of jam you need about 20 grams of flour. Heat the jam on the stove and sift the flour into it.
Afterwards, the mixture should be brought to a boil and removed from the heat. You just need to stir it constantly.
Earlier, the cook told what to add to the soup so that it doesn’t go sour.
Expert: Arkhipova Julia
