How often do you have to make jam-filled pies? Anyone who has done this at least once knows perfectly well how bad it is to work with too thin jam. It is quite obvious that in such a situation it should be slightly thickened. But how to do it? The answer to this question was given by experienced chefs. After a simple transformation, you get a good-quality jam, which is not only better suited for the role of filling, but also has much better taste.
Let's say we need to make a delicious shortcrust pastry pie. What filling should I take for it? Considering that winter has already passed, then everyone (for sure) has some kind of jam left in their house, which they never managed to completely "finish off" during the cold season. It is these leftovers that make the ideal candidate for "creative culinary utilization-rationalization". Moreover, the jam should not be allowed to sit late anyway. There is just one problem: the jam is too liquid for a solid and easy-to-use filling to come out of it.
How to thicken the jam? In fact, everything is very simple. For work, we need a stove, a teaspoon, a saucepan (depending on the amount of filling required for preparation), jam and semolina directly. When all this is prepared, you can proceed directly to the creative process.
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First of all, pour the jam into a saucepan, after which we add semolina to it. It should be noted right away that there is no rigid recipe, since the jams have different initial thicknesses. However, we can say that about 1 teaspoon of semolina should be added to 200 ml of apricot jam.
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Both ingredients are well mixed. In this state, the future filling is left for 20-30 minutes, after which it is necessary to put the pan on the fire and bring to a boil. Once this happens, cook for another 1-2 minutes, stirring gently. Then, remove from the fire and wait until it cools down. Congratulations, the jam is ready and can be used in cooking. Semolina in jam after this will not be felt.
If you want to know even more interesting things,
then it is worth reading about 8 sweets from the USSR, which are still difficult to resist.
A source: https://novate.ru/blogs/100320/53720/