You can do without starch: how to thicken liquid jam for pastry filling

Sometimes, when you like to bake something sweet often, you may find yourself with some liquid jam left in your fridge. If it no longer appeals to your family members, you shouldn't hesitate to use it.

If you are wondering how you can use liquid jam or make it thicker, UAportal team together with Ukr.Media has prepared a useful life hack for you. This method will help to thicken the jam, after which it can be used as a filling for any pastries.

How to thicken jam with semolina

Pour the jam into a saucepan, heat it slightly, and add a little semolina. The amount of semolina is adjusted depending on the amount of jam and the desired consistency. As a rule of thumb, use about a teaspoon for every 200 ml of jam. Mix thoroughly.

Leave the mixture for 20 minutes. Then bring to a boil and cook, stirring constantly, for 1-2 minutes.

After cooking, let it cool - and you're done!

This jam is ideal for filling pies, pies, bagels or buns. It will be thick and will not spread.

Semolina will be completely invisible in the filling.

And you don't need to use starch or pectin. Everything is very easy and simple!

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