Homemade jam thickener. How to make thick jam

19.01.2024

I think everyone has encountered liquid jam intended for a pie. Wherever I looked for advice on what to do, there were only 3 options: 1) boil until thick, 2) add starch, 3) add crushed crackers or nuts. I only succeeded in the third option, but the result was not pleasing. I thought and thought, and finally came up with an idea!!!

Of course, there was a powerful stimulus for thought in the form of liquid currant jam. And I have a great desire to bake a grated pie with it.
So what to do? Pour a glass of jam/jam/jelly into a saucepan, add 1 tsp. semolina, mix well and leave for 15 minutes for the semolina to swell. Then bring to a boil and after 2 minutes you get a wonderful thick jam. Jam. Jam. Semolina does not in any way affect the taste or appearance of the fruit filling of the pie. Of course, depending on the consistency of the original semolina product, you may need a little less or a little more than a teaspoon.
And one more little tip. As a rule, the most delicious jam is eaten outside of baking, and for pies, options that are not the family’s favorite are left. Adding the zest of just half an orange makes any fruit filling incredibly delicious, try it) Bon appetit everyone!

The long-awaited berry season has arrived. Everyone is trying to introduce as many healthy “summer” vitamins into their diet as possible, which strengthen the immune system, tone and rejuvenate. However, the human body does not know how to “preserve” vitamins for a long time, so it is worth storing them in reserve. The best way is freezing. Not every housewife has a large freezer, which is why she uses the ancient ancient method of making jam and preserves.
Recently, old recipes for canning berries have been updated with modern advances in the food industry - thickeners that go under the notorious code “E” are available for free sale. However, before buying such supplements, it is worth knowing how they affect homemade preparations and our body as a whole.
So-called jam thickeners can be purchased at any supermarket or store, even at the bazaar. However, it is better to buy “jammy” (as this additive is popularly called) on the eve of the preservation season, because at its height it will be problematic - this additive has become so popular. With its help, housewives can save on the main preservative for jam - sugar, which is now expensive. When adding a thickener, you do not need to cook the product for hours to achieve thickness. Just 10 minutes of boiling is enough - the berry is whole, the vitamins are preserved, and the jam is thick and beautiful. The composition of the “jammy” includes several components: the jelly-forming substance pectin or agar-agar and citric acid. All these substances in the food industry go under the notorious code “E”. However, few people know what such additives are made from.

Pectin (E440)
It is present in every fruit. And the higher the natural pectin content, the longer the fruits can be preserved. Consequently, apples and oranges live longer precisely because of the presence of this substance in them. Berries contain an order of magnitude less pectin. The main industrial sources of pectin are apple pomace (30%) and citrus peels (70%). Pectin is also obtained from sugar beet pulp and sunflower heads. In the food industry it is designated by code E440 and is used as a thickener, stabilizer and gelling agent. Pectin is also widely used in dietary supplements. It consists of dietary fiber that is not digested or absorbed by the body. At the same time, pectin in the small intestine absorbs bile acids and fats, thereby reducing cholesterol levels in the blood. It also prevents the absorption of certain toxic substances, normalizes stool, and creates optimal conditions for the proliferation of bacteria beneficial to the body. Pectin slows down the digestion of food in the colon as it increases its viscosity. So, the absorption of useful microelements from certain products will be more complete. The astringent and enveloping properties of the additive protect the mucous membrane of the gastrointestinal tract and have a moderate analgesic and anti-inflammatory effect in peptic ulcers. Pectins bind and remove radioactive substances and heavy metals. However, excessive consumption of the substance has negative consequences: the absorption of valuable minerals (calcium, magnesium, iron, zinc) decreases, fermentation begins in the colon, which leads to flatulence and poor absorption of proteins and fats. Experts note that an overdose, as a rule, occurs only with excessive use of dietary supplements with a high content of this substance or pure pectin.

Agar-agar (E406)
Agar-agar is produced in the form of plates or white-yellow powder. When interacting with hot water, the additive forms a thick jelly-like jelly. This product is obtained from an extract of red and brown algae that live in the White Sea and the Pacific Ocean. Agar-agar contains approximately 20% water and about 4% mineral salts, and the rest is polysaccharides. Lots of vitamins, micro- and macroelements, as well as some other substances beneficial to health. The only drawback of agar-agar is that it is very poorly absorbed in the gastrointestinal tract. Due to the presence of coarse fiber in its composition, agar-agar swells and then, without decomposing, very quickly passes through the intestines, thereby stimulating its motility. Due to these qualities, it is often recommended for use as a laxative. However, for this purpose, agar-agar should be used much more than in cooking. In addition, it promotes the effective removal of various toxic substances and waste products of intestinal microflora from the body. This supplement helps cleanse the liver of excess bile and all sorts of harmful compounds. It contains a lot of iodine, so due to improper functioning of the thyroid gland, the powder is added to salads and other dishes. However, you should not be zealous, because if you abuse it, you can get long-term diarrhea, as well as the risk of disturbing the bacterial microflora in the intestines. To prevent this from happening, agar-agar should be consumed no more than 4 g per day.

Citric acid (E330)
If you naively believe that citric acid is produced from lemons and other citrus fruits, then you are deeply mistaken. The “magic” transformation of sugar (more precisely, molasses - a by-product of beet sugar production) into acid occurs with the help of black molds that are found in the bathroom. Essentially, fermentation of molasses occurs under the influence of fungi. First, let's talk about the advantages. E330 participates in almost all metabolic reactions of the body, playing the role of “first violin”. Citric acid is an essential link in the process of cellular respiration, as it has antioxidant and bactericidal properties. It stimulates cell renewal, reducing wrinkles and increasing skin elasticity. However, there is also a flip side to the coin. Like any other substance, citric acid should be consumed in moderation because it can affect the absorption of micronutrients and have a toxic effect on the body. Experts also say that E330 negatively affects the condition of teeth and can cause caries. In addition, exceeding the daily dose (66-120 mg per 1 kg of body weight) can provoke irritation of the gastric mucosa, which is accompanied by severe pain.

Nutritionist Lyudmila Denisenko: “Vitamins survive!”
Most fruits and berries from which jam is made contain a lot of beta-carotene (a precursor to vitamin A), ascorbic acid (vitamin C), vitamins B1, B2, E and PP. But beta-carotene and ascorbic acid are partially destroyed when exposed to high temperatures. Therefore, jams that are boiled several times are really low in these vitamins. But vitamins B1, B2, PP and E are quite heat stable. And although a small part of them also disintegrates during heat treatment, the main amount is retained, so the jam is still useful and can truly be considered a medicinal product. Fruits and berries can significantly speed up the treatment of many diseases. This product is best for treating colds, coughs, high fevers.
In this case, traditional medicine recommends drinking herbal tea with strawberry, sea buckthorn, cherry, currant, rowan and raspberry jam, which are rich in vitamin C, which improves immunity. But pear jam is used as a prophylactic for various kidney diseases. It is recommended to use it to improve blood composition and prevent diseases such as atherosclerosis. If you have anemia, apricot jam helps a lot. The substances in these fruits increase the concentration of hemoglobin in the blood, improve heart function and the digestion process. When making jam, the fiber that berries and fruits are rich in is almost unchanged. And therefore, when it enters the intestines, it stimulates its work, absorbs all kinds of harmful substances and slows down the absorption of cholesterol.

During the ripening season of berries and fruits, many housewives make jam, wanting to preserve the fruits until winter. This delicacy is indeed tasty, aromatic and healthy, but often the finished product turns out to be liquid. To avoid such a mistake, you can use different thickeners for jam. They are added to the jam so that the product acquires a bright color and the desired consistency. Details about them are presented in the article.

Using these products is easy, and you don’t need to increase the amount of sugar to prepare the product. The fruit mass is cooked for about 10 minutes. The finished delicacy retains vitamins, the berries remain intact, and the consistency of the jam will be thick. Jam thickeners are used both in industrial settings and in home cooking. You can find various reviews from housewives regarding the use of these products, but most of them use proven methods of making the product thicker.

Choosing a container and components for jam

Every housewife knows the intricacies of preparing her dishes. This is evidenced by numerous reviews that provide tips on how to obtain delicious and healthy desserts. You can prepare jam in a copper, aluminum or enamel container. It is important that it is wide and the walls are low. Then the product heats up evenly and the liquid evaporates better.

Berries and fruits should be collected in sunny, dry weather. The fruits must be ripe and undamaged. The seeds must be removed before heat treatment of the raw materials. If the berries have a thick skin, you can pierce it with a toothpick. If the fruits have produced a lot of juice, it is recommended to drain the excess. It is better to use white sugar, not cane sugar. Moreover, it is not added immediately, but in parts.

Pectin

It is a popular thickener for jam. The word is translated from Greek as “connecting.” It has the ability to dissolve in water, followed by combination with acids and sugar without distorting their taste, so pectin is suitable for producing any gelatinous products.

This substance is a natural chemical compound found in various fruits and vegetables. The most pectin is in apples and pulp - a processed product. It is also found in citrus fruits, pumpkin, and sunflower. Apple pectin is in demand in cooking. It is created by squeezing and concentrating the apple mass, after which the intermediate product is dried. The result is a natural, plant-based polysaccharide, presented in the form of a white powder that has no odor.

Cooking properties

Preserves the aroma of the product. cook with pectin for 10 minutes. For the standard version, when a thickener is not used, it will be necessary to spend more time on heat treatment, and the final product will not be as aromatic and with a sweeter taste.
Berries and fruits remain intact and do not become overcooked. The jam takes on the color of fresh berries.
With this cooking, you get more of the finished product.
Pectin is recognized as a harmless component, but you should not use it often. Due to an overdose, intestinal obstruction and allergies are possible.

Cooking with pectin

The amount of pectin added depends on the sugar and wateriness of the fruit. For 1 kg of fruit it is enough to use 5-15 g of the substance. If the ratio of sugar to liquid is 1:0.5, then 5 g of pectin will be required. At 1:0.25 - up to 10 g. If there is no sugar at all in the jam, then 15 g of pectin can be added per 1 kg.
How to make jam thick? You need to add pectin to the boiled fruit mass, previously mixed with granulated sugar, this will help avoid the formation of lumps. After this, cooking should last no more than 5 minutes so that the gelling properties do not disappear from the substance.

Quitin

The thickener for jam “Quitin”, due to the presence of pectin in its composition, has a gelling effect, so it also does not require long cooking of the dessert. It will take only 5 minutes to prepare it. The product will make the product tastier and healthier, since the vitamins will be preserved.

1 packet of Quitin jam thickener is enough to cook 2 kg of product. It is used to make jam and marmalade. The result is a delicacy with a thick, viscous consistency.

Starch - can I use it?

It is a white powder that is tasteless and odorless. It is obtained from potatoes, rice, wheat and corn. The substance does not dissolve in cold water, but in hot water it becomes a transparent gelatinous mass - a paste. It is used for cooking jelly, compotes, custards, sweet sauces, and sometimes jam.

Starch reduces the taste of the product, so you need to add more sugar and citric acid. How to make jam thick? If the product is liquid, then a few minutes before readiness you should add a little of this substance, which is first diluted in a small amount of water. After this, cooking continues for no more than 3 minutes. The cooled product will be quite thick.

Gelatin

The human body needs amino acids and minerals. They have a beneficial effect on health, skin, nails, and hair. These components are found in gelatin, which is obtained through heat treatment of bones, tendons, cartilage of animals and fish. The substance eliminates the feeling of hunger, so the product is considered dietary. 100 g of gelatin contains only 355 kcal.

Gelatin is used to produce jellied products, creams, ice cream, and jam. Thanks to it, sugar does not crystallize. How to use jam thickener? To prepare the preparation for the winter, you will need berries (1 kg), sugar (1 kg) and gelatin (40 g). The dry substances are mixed and then the sweet product is prepared following the recipe.

Agar-agar

This jam thickener is made from seaweed, which contains iodine, iron, and calcium. The substance is presented in the form of a white powder, tasteless and odorless, and serves as a vegetable substitute for gelatin. Used in confectionery.

The list of advantages of this substance includes the following features:

It contains no fat, so the product is dietary.
Iodine, which agar-agar is rich in, restores the activity of the thyroid gland.
This thickener is of plant origin, and therefore agar-agar can be used by people who adhere to vegetarianism.
Its composition helps cleanse the body and strengthen the immune system.
The properties of the thickener are not lost with cooking.

Although the substance has beneficial properties, you still need to consume it without exceeding the permissible limit, so as not to lead to intestinal upset. It should be borne in mind that agar-agar cannot be combined with wine and fruit vinegar, sorrel, chocolate, and black tea.

How to make jam with this substance? For 1 glass of liquid you need to add 1 tsp. thickener It is filled with water for half an hour, after which it should swell. Then the liquid must be brought to a boil, while the mass must be constantly stirred so that there are no lumps or sediment in it. The resulting solution is poured into the finished jam, which should be mixed thoroughly. After preparation, the product can be placed in jars. Once cooled, agar-agar turns into a clear gel.

Preparation

The recipe for thick jam is simple. It is enough to complete all the steps:

Fruits or berries must be crushed and left for several hours to form juice.
Juicy fruits can be crushed with a blender or processed through a meat grinder, and then drain the puree into a colander.
Excess juice must be drained, leaving the thick part of the fruit, which will be used for jam. It is important, however, that the juice covers almost all the fruits or berries placed in the cooking container.
At the end you should add chopped lemon. It makes the product jelly-like.
Sugar increases the volume of syrup by about 60%.
To prevent the jam from being liquid, sugar should be added gradually, little by little. This way the finished treat will have the required consistency, and the product will not crystallize.

You can use other thickeners mentioned above, which produce an equally tasty and healthy product. It is important to monitor the amount of added substance so that the treat does not turn out too sticky. If the jam will be used to make pies and cakes, you can add a small amount of breadcrumbs to it before use.

Thus, natural jam thickeners allow you to get a wonderful dessert. Each housewife has her own options for making jam, but sometimes you can use proven thickeners, as they make cooking easier. Thanks to them, you get delicious and healthy desserts that retain all the valuable vitamins.

What housewife has not encountered a problem? liquid jam, which upset all her plans related to baking a delicious pie or fragrant bagels? It’s sad when you want to please your family with pleasant smells, but the jam prepared specifically for this purpose suddenly runs out.

There is a way out, and this article will reveal to you little secrets that will remain in your cookbook for a long time, and most importantly, will save you at the most necessary moment! We will be happy to share with you how you can turn liquid jam into a thick jam that does not flow out of the dough and does not spoil all the baked goods!

Effective ways

There are many ways, born of experienced housewives, who can make something out of nothing. Let's look at the most accessible of them:

The most commonly used is semolina. When it is added, the taste of the product does not deteriorate and does not change in appearance. You just need to boil the jam with a few tablespoons of cereal (1 tsp per 300 grams of semolina).
The easiest way to make a thick mixture from liquid is to simmer the mixture over low heat for some time until it reaches the required consistency. The advantage is that you can control the desired thickness and viscosity yourself, as opposed to adding all kinds of thickeners. After all, you can not guess and overdo it with this matter.
Many people use starch as a thickener. Moreover, you can use both potato and corn, adding it to the already heated mixture.
To avoid suffering for a long time, you can simply buy an ordinary thickener in the store and add it to the liquid. The proportions are indicated on the packaging.
Powdered nuts will remove excess water and add an amazing taste. Gelatin will turn your jam into a delicious jam. If you try to use flour for this purpose, the effect will be similar to how you prepare goulash. Stir a little flour in a small amount of water until smooth and pour into the jam, stirring constantly.
Some even take egg whites. Beat it well and then pour it into the sweet mass.
Hercules flakes will be able to absorb excess liquid without distorting the taste.

All these options have been tested by many savvy chefs and cooks who were able to find a way out of a difficult situation on their own and with their imagination.

Not everyone adds anything to the jam itself; some consider it advisable to simply sprinkle the surface of the cake with some kind of mass so that the liquid mixture does not penetrate into the dough and spoil it. Here are some of their recommendations:

flour;
cereals;
starch, cookies (crushed);
special powder.

The surface should be covered with these bulk mixtures as thickly as possible so that the liquid jam does not leak onto the cake.

Perhaps you, too, will be able to find some interesting way for yourself, with the help of which you will successfully eliminate any difficulty that has arisen on the way to preparing delicious food for your family.