What to add so that the filling does not flow out. Jam pies. Pectin jam thickener

Jam is not only delicious delicacy, it is also very simple blank, which allows you to quickly process large quantities of berries and fruits of different quality. It was the invention of the jam recipe that helped once savvy Poles save a huge harvest of the famous Hungarian plum. And until now, housewives put aside clever jam recipes and take up jam when a large number of fruits need to be put into business.

To make jam, they make fruit or berry puree, and then boil it with sugar. The result is a sweet and sour delicacy, uniform in consistency without hard pellets or pieces. Simultaneously, good jam does not resemble syrup, it is always thick.

Jam is often confused with jam, jam or confiture, but these blanks differ in the manufacturing process and appearance. Jam is made from pieces of fruit in sugar syrup so that they retain their shape. Confiture and jelly are dense and transparent, like glass, they are made from juice of fruits and berries with good gelling properties or with the addition of thickeners. Pieces of fruit are evenly distributed in the jam, they are not in the jelly.

The most common confusion is when distinguishing between jam and marmalade. Jam is made from pieces of ripe fruit, and jam is made from fruit puree... Fruit raw materials for jam are quickly boiled into a single mass over high heat, so the pectin is not destroyed, and the workpiece is thick, while the jam is slowly boiled over low heat.

The technology for making jam is very simple, but in order for the delicacy to turn out delicious and to survive until winter, you need to follow the steps below:

The big plus of jam is that you can cook it from raw materials of any quality, the main thing is to take ripe, fairly soft berries and fruits. They don't have to be perfect - overripe, damaged, bruised fruits are also suitable. Before cooking, they should only be carefully cleaned and washed, and the spoiled segments should be removed.

Jam has a strong association with apples, but the preparation is also made from other fruits and berries - for example, recipes for plum, pear, apricot jam are very popular. You can also make a variety of cuts. In addition, various spices are often added to the jam - cinnamon, mint, basil, cloves.

It is believed that the ideal jam should have a sweet and sour taste, so if the fruits from which the preparation is made are very sweet, it is recommended to introduce a little citric acid into the recipe at the final stage.

Jam can be prepared in two ways:

1. from pieces or halves of peeled fruits (for example, from plums or apricots),
2. from fruit berry puree.

There are several options for obtaining the desired consistency of gruel from the fruit:

• Grind raw berries or fruits with a meat grinder,
• Rub the already boiled and peeled fruits through a sieve (you can use a blender instead of a sieve, then the yield of the finished product will be greater).

To prepare the fruits for grinding with a sieve, they should not be boiled for a long time, it is enough to soften the peel. You need to put the berries or fruits, cut into pieces, in a saucepan, pour a little water on the bottom so that at the first moment the fruits do not burn, and warm them up, at the same time kneading a little with a wooden spoon or crush. In addition, you can soften fruit in a steam bath - for example, using a multicooker.

If you take some berries for jam and rub them through a sieve, the output will be a liquid syrup or a blank that looks more like jelly, in this case it is better to make combi options, combining berries with apples, pears and other fleshy fruits.

When the fruit mass is ready, you can start boiling the jam. For this procedure, it is necessary to prepare wide stainless steel dishes, in such a container the liquid from the puree will evaporate more quickly - as a result, the heat treatment period can be shortened.

After pouring the fruit mass into a saucepan, bring it to a boil over low heat. And then boil to the required density. All this time, the workpiece must be stirred with a wooden spoon in order to prevent burning. Sugar is added to the jam in small portions only when it begins to thicken.

The degree of readiness is of fundamental importance for jam, therefore experienced housewives have several ways to determine at once that it is time to remove the workpiece from the fire:

1. If the path that forms when you run it along the bottom of the saucepan is visible and fills up slowly, then the jam is ready.
2. An indirect sign of the readiness of the jam can be its volume - it should be approximately halved compared to the initial one.
3. A spoonful of ready-made jam on a cold saucer or in the refrigerator for five minutes, freezes a little and stops spreading.

The question often arises whether it is possible not to spin the jam. The answer depends on the ingredients and how long you cook it. If the jam is boiled normally, and granulated sugar is added to it in a 1: 1 ratio (or even 1.5 kg of sugar per 1 liter applesauce), then there will be no problems with storing cans if the following conditions are met:

• The jam must be carefully poured hot into sterilized jars, wait until the jam has completely cooled down, and a film forms on the surface. After that, you can close the jars with ordinary screw caps.
• The ideal conditions for storing such jam would be a dry, dark, well-ventilated place, without temperature extremes - in such conditions it can be stored for 2 years. If you plan to store the jam in an apartment, then it must be kept away from batteries and other sources of heat.
• There is one more step, which involves the traditional technology of cooking jam, baking the workpiece to form a protective crust. Modern housewives often skip this stage, considering it too time consuming. In fact, it is enough to load the jars into the oven and keep them there at a low temperature until a film forms. This simple procedure will increase the shelf life of the jam. After baking, you need to wait until the workpiece has cooled down and seal the jars.
• When the hostess is using a seaming machine and jam, they want to close the turnkey metal lids, then this must be done without waiting for cooling, immediately after bottling the hot jam.
• If sugar is not added to the jam or it has undergone a very short heat treatment, then the filled jars must be additionally sterilized. It is better to close such a workpiece hermetically using a seaming machine or store it in the refrigerator.
• Some housewives put very little sugar in the jam (1 glass per 1 kg), the safety of such jam even under metal lids is a concern. Plus, sometimes not enough glass jars for the preparation. Then the thought arises - is it possible to freeze the jam like fruit puree. In principle, it is possible - to seal the workpiece in plastic containers and send it to the freezer. However, there is one drawback - after defrosting, the jam will become more watery, and in order to return the proper density, it will have to be boiled again.

Even such a simple process as the preparation has its own jam, has its own subtleties, non-observance of which can lead to undesirable results:

Almost all these problems can be solved by strict adherence to the cooking technology and making adjustments to the recipe.

A distinctive feature of the jam is its thick consistency, therefore, when starting to make this dessert, you need to know how much moisture the finished jam contains. An ideal workpiece should not contain more than 35% moisture. Also, the thickness is related to the amount of sugar - in a traditional jam, it should be at least 60%, although now there are recipes without sugar.

If the jam does not thicken, add sugar or continue boiling. Also, it must be taken into account that when cooled, the workpiece will become much thicker. Experienced housewives sometimes jam is cooked not at one time, but with a break of several hours, so you can check whether the dessert will be thick after cooling.

Mold spots appear on the surface of the jam, if the following mistakes were made during the preparation, sealing or storage of the workpiece:

• the jam was not cooked,
• the hot jam was not closed tightly, and condensation has formed inside,
• the jam was not completely cooled, did not wait for the formation of a protective crust before closing with screw or polyethylene lids.

Many housewives simply remove the mold layer by 1-1.5 cm and digest the jam with added sugar. However, this is a risky undertaking because if the mold has settled on top, then its spores have already permeated the entire workpiece and boiling is unable to destroy all the toxins that they have managed to release.

The burn-in sharply worsens the taste of the jam and changes the natural color of the fruit from which it is prepared, therefore it is very important to cook the dessert according to all the rules. Jam is prepared in any wide stainless steel dish, stirring constantly with a wooden spatula or spoon.

Namely, in order to avoid burning, the workpiece is first boiled down, and then the sugar is carefully kneaded and continued to be heated over low heat. Also, you cannot take on too large amounts of jam cooking (more than 10 kg), because such an amount of workpiece cannot be properly stirred, and the jam will inevitably burn.

Burnt jam contains toxins, so eating it is undesirable. However, there are housewives who dare to save the top of the jam by boiling it with citrus fruits to kill the smell.

The dishes in which the jam has burnt can be quickly brought to perfect condition - it is enough to boil water with citric acid in it and rub the surface with a sponge with a rough surface.

Any blanks, including jam, should be checked more often. If bubbles appear on the surface, then it is better to open the jam and smell it. The presence of a sour smell, reminiscent of wine, will mean that the workpiece has begun to ferment. Fermentation often has two causes:

• Lack of granulated sugar, ideally, it should be contained in the jam in a 1: 1 ratio (and for some fruits, it is better to put 1.5 kg of sand per 1 liter of fruit puree).
• Non-compliance with the cooking technology - for example, the jam was not cooked.

Fermented jam can be digested with the addition of granulated sugar (about 100-150 g per 1 kg of dessert) for 5-7 minutes. If foam appears during this process, it must be carefully removed. It is better to put the reanimated jam in small jars and send it to the refrigerator; it is advisable to put such a blank into use as soon as possible - for example, use it as a filling for pies or other baked goods.

Jam for baking

Jam is one of the most popular fillings for a variety of pastries. However, even a thick-looking workpiece often surprises; when heated, it begins to melt, softening the dough. That is why housewives are puzzled over why the jam flows out of the pies and how to make the jam thick for baking.

I would really like the fruit dessert to be as firmly sealed in a pie as syrup in a fruit candy. The hostess has many ways to help solve the problem of liquid filling. The amount of thickener is always individual, it depends on the thickness of the original product.

• Add 1 teaspoon of semolina to 1 glass of jam and leave for 15 minutes, then bring to a boil and refrigerate. The jam becomes thicker, and the semolina does not change the original taste of the dessert.
• The rolled out dough for pies can be sprinkled with a little starch (preferably corn). In the oven, the jam will boil, the starch will dissolve, and the filling will become thicker. If you need to decide how to thicken the jam with starch for a large pie, then you can add 1 heaped teaspoon of starch (diluted in a small amount of water) to 1 glass of jam and boil, when it cools, the dessert will thicken.
• Add ground biscuits with a neutral taste to the jam, the biscuits can be crushed with a rolling pin.
• Add pectin, agar-agar, berry puree powder or other gelling agents to the jam.
• Combine the jam with wheat flour, oatmeal or bread crumbs in a ratio of about 1 tablespoon to a glass of jam.
• Beat vigorously egg whites to foam and add to the jam.

Jam is, first of all, a fragrant delicacy, it cannot be perceived as a healthy product that can be eaten in cans. Long-term boiling eliminates almost all vitamins from the jam, especially vitamin C and B vitamins suffer. Heat treatment does not affect only pectin, organic acids and minerals. But sugar does not disappear during cooking, so eating a sweet dessert without measure can lead to heart problems, obesity, an increase in blood glucose levels, and irritation of the gastric mucosa.

If you care about your figure, it is always better to opt for a spoonful of homemade jam rather than a slice of store-bought cake. However, it is impossible to say unequivocally whether it is possible to have jam while losing weight, tk. a negative or positive answer depends on how much sugar is in the dessert.

If about 600-700 g of sugar was added to 1 kg of fruit puree, then the calorie content of jam per 100 g is 250 Kcal, this is a very large figure, you can eat very little of such a dessert. It is quite another matter if the preparation is made without sugar or only 100-200 g of granulated sugar per 1 kg of product, in this case, the fruit dessert will be a welcome delicacy in the menu of a losing weight person.

Homemade jam has a very simple composition - fruits, berries, water, sugar - all these ingredients are not fast, so this preparation can be used in Fasting. Many monasteries close many jars of jam and preserves made from fruits grown by monks or donated by parishioners each year.

Despite the proven composition of homemade jam, there are conditions in which you need to use it with caution. If you have a history of chronic diseases, you need to familiarize yourself with the following range of questions:

Jam is healthier for a patient with pancreatitis than store-bought sweets. Moreover, the jam is made from grated fruits that have undergone heat treatment - this is the consistency of the dishes recommended for people suffering from pancreatitis.

However, it can be introduced into the diet only in a state of stable remission, because it is a glucose-rich food. Insulin produced by the pancreas is required for its processing. It is this organ that becomes inflamed with pancreatitis, and it cannot be loaded.

When the aggravation has receded, you can try a homemade delicacy, you should start with one teaspoon of jam, stirred in the drink. If the body reacts normally to the dessert, the portion can be increased to 2-3 teaspoons per day. Preference should be given to jam made from sweet fruits; a preparation with little or no sugar would be a good solution.

In acute gastritis with pain, a person chooses the most gentle food that will gently affect the inflamed gastric mucosa, so it is not recommended to eat jam. In the chronic course of the disease, homemade jam can be introduced into the diet in small doses. With gastritis with high acidity, you must choose a jam from sweet berries and fruits, so as not to activate excessive gastric secretion and the production of hydrochloric acid. A diet for gastritis with low acidity should act in the opposite way, so jam with sourness is more suitable for it.

The calorie content of a traditional jam with sugar is at least 250-260 Kcal per 100 g of product. It would seem that such numbers completely exclude this dessert from the diet of diabetics. However, there are many jam recipes that can lower the glycemic index of this treat. The first option is to make a jam with one of the sweeteners (for example, take xylitol or sorbitol in the same amount as sugar in the recipe; you need a little more sorbitol). The second way is to cook jam without sugar at all, in this case the workpiece must be stored in the refrigerator or sterilized and rolled up on a turnkey basis. It is best to boil such jam for 4-5 days for 10-15 minutes.

There are periods in life when the selection of products is of key importance, so it is imperative to have information on the following points:

A woman carrying a child under her heart should be very careful about choosing a diet. Purchased sweets may contain different preservatives, so it is better for a pregnant woman not to touch them, but a high-quality homemade jam is a suitable dessert for a mother-to-be. However, even such a seemingly harmless delicacy should be eaten in moderation - 2-3 tablespoons a day, because traditional jam is a very high-calorie product, and a pregnant woman needs to keep an eye on her figure. Excessive weight gain can complicate pregnancy. Jam is also contraindicated for such a serious complication as pregnancy diabetes.

The period of breastfeeding is a very crucial moment, at which the mother's diet must be carefully formed, you cannot afford anything superfluous, because the baby tries all the products with his mother through breast milk. Homemade jam, without additives and preservatives, is one of the most suitable desserts, however, it is better to try to introduce this sweetness into the diet not earlier than the moment when the baby grows up to 3-4 months, and he will have a period of colic and other stomach troubles.

If the season did not allow you to try at first fresh berries or fruits in small quantities, in order to find out if the child has an allergy or an adverse reaction from the gastrointestinal tract, then you need to start with 1 spoonful of jam in tea. If everything is in order, then the portion can be increased to 2-3 spoons per day.

On the child's menu, starting from 2-3 years old, jam can become a rare, and not a daily delicacy. It is permissible to introduce 1-2 teaspoons into the diet 1-2 times a week, if the child has no additional contraindications. The main thing is that the child drinks the delicacy, then "fast" carbohydrates will enter the body in a diluted form.

During the ripening season of berries and fruits, many housewives prepare jam, wanting to preserve the fruits until winter. This delicacy is indeed tasty, aromatic and healthy, but often the finished product is liquid. To avoid this oversight, you can use different jam thickeners. They are added with and jam to give the product a bright color and the desired consistency. Details about them are presented in the article.

The use of these products does not cause any difficulties; moreover, to prepare the product, you do not need to increase the sugar rate. The fruit mass is brewed for about 10 minutes. The finished delicacy preserves 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 of housewives regarding the use of these funds, but most of them use proven methods of giving the product a thickening.

Selection of containers and components for jam

Each housewife knows the intricacies of preparing her dishes. This is evidenced by numerous reviews, where tips for obtaining delicious and healthy desserts are presented. Jam can be cooked in a copper, aluminum or enamel container. It is important that it is wide and the walls are low. Then the product warms up evenly and the liquid evaporates better.

Berries and fruits should be picked in sunny, dry weather. The fruits must be ripe and undamaged. The bones must be removed before starting the heat treatment of raw materials. If the skin is thick, the skin can be pierced with a toothpick. In the case when the fruits have yielded a lot of juice, it is recommended to drain the excess. It is better to use white sugar rather than cane sugar. Moreover, it is not added immediately, but in parts.

Pectin

It is a popular jam thickener. The word is translated from Greek as "connecting". It has the ability to dissolve in water, followed by combining with acids and sugar without distorting their taste, so pectin is suitable for obtaining any jelly-like products.

This substance, as a natural chemical compound, is found in various fruits and vegetables. Most of all pectin is in apples and pulp - a processed product. It is also found in citrus fruits, pumpkin, 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 in the form of a white, odorless powder.

Cooking properties

1. Retains the aroma of the product. boil with pectin for 10 minutes. For the standard version, when no thickener is used, it will take more time to heat treatment, and the final product will be less aromatic and with a sweeter taste.
2. Berries and fruits remain intact, do not boil over. The jam takes on the color of fresh berries.
3. With such cooking, more finished product is obtained.
4. Pectin is recognized as a harmless ingredient, but you should not use it often. Due to an overdose, intestinal obstruction, allergies are possible.

Cooking with pectin

1. Pectin addition rates depend 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 is required. At 1: 0.25 - up to 10 g. If there is no sugar in the jam at all, then 15 g of pectin can be added to 1 kg.
2. How to make the jam thick? You need to add pectin to the boiled fruit mass, previously mixed with granulated sugar, this will help to avoid the formation of lumps. After that, cooking should last no more than 5 minutes, so that the gelling properties do not disappear from the substance.

Kvitin

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

1 sachet of Kvitin jam thickener is enough to cook 2 kg of products. 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, odorless and tasteless. It is obtained from potatoes, rice, wheat and corn. V cold water the substance does not dissolve, but in hot it becomes a transparent jelly-like mass - a paste. It is used for cooking jelly, compotes, custards, sweet sauces, and sometimes preserves.

With starch, the taste of the product decreases, so more sugar and citric acid must be added. How to make the jam thick? If the product is liquid, then a few minutes before readiness, you should add a little of this substance, which is previously diluted in a small amount of water. After that, cooking lasts no more than 3 minutes. The cooled product will be thick enough.

Gelatin

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

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

Agar agar

This jam thickener is made from seaweed, which contains iodine, iron, calcium. The substance is presented in the form of a white powder, which does not have taste and odor; it serves as a vegetable substitute for gelatin. It is used in confectionery.

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

1. There is no fat in it, therefore the product is dietary.
2. Iodine, which is rich in agar-agar, restores the activity of the thyroid gland.
3. This thickener is of vegetable origin, and therefore agar-agar can be used by people who adhere to vegetarianism.
4. Its composition helps to cleanse the body and strengthen the immune system.
5. 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 rate, 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, black tea.

How to make jam with this substance? For 1 glass of liquid, add 1 tsp. thickener. It is poured over 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 and sediment in it. The resulting solution is poured into the finished jam, which should be thoroughly mixed. After cooking, the product can be placed in jars. Cooling down, agar-agar transforms into a transparent gel.

Preparation

Recipe thick jam simple. It is enough to complete all the steps:

1. Fruits or berries must be chopped, leaving for several hours to form juice.
2. Juicy fruits can be chopped with a blender or processed through a meat grinder, and then discarded in a colander.
3. Excess juice must be drained, leaving a thick part of the fruit, which will be used for jam. It is important, nevertheless, that the juice covers almost all fruits or berries placed in the cooking container.
4. At the end, add chopped lemon. It makes the product jelly-like.
5. Sugar increases the volume of the syrup by about 60%.
6. So that the jam is not liquid, sugar should be added gradually, little by little. So the finished delicacy will have the required consistency, besides, the product does not crystallize.

You can use other of the above thickeners, with which you get an equally tasty and healthy product. It is important to monitor the amount of added substance so that the treat does not turn out to be too stringy. If the jam will be used for making pies and cakes, you can add a small amount of bread crumbs to it before use.

Thus, natural jam thickeners make for 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, tasty and healthy desserts are obtained, in which all valuable vitamins are preserved.

Which hostess did not face the problem liquid jam who frustrated all her baking plans delicious cake or flavored bagels? It is sad when you want to please your family with pleasant smells, but the jam, prepared specially for these purposes, unexpectedly ended.

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, they will save you at the right time! We will be happy to share with you how you can liquid jam turn 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 by experienced housewives, capable of doing something out of nothing. Let's take a look at the most affordable ones:

1. The most commonly used is semolina. When added, the taste of the product does not deteriorate and does not change in appearance. It is only necessary to boil the jam with a few tablespoons of cereal (1 tsp per 300 grams of semolina).
2. The easiest way to make a thick liquid from a liquid is to boil the mixture over low heat for a while, until the required consistency. The advantage is that you can control the desired density and viscosity yourself, as opposed to adding all kinds of thickeners. After all, you can not guess and go overboard with this case.
3. Many people use starch as a thickener. Moreover, you can use both potato and corn, adding it to an already heated mixture.
4. In order not to suffer 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.
5. They will remove excess water and give an amazing taste to the nuts, crushed into powder. Gelatin turns your jam into a delicious jam. If you try to use flour for this purpose, the effect will be similar to how you cook goulash. In a small amount of water, stir a little flour until smooth and pour into the jam, stirring constantly.
6. Some even take egg white. Beat it well, and then pour it into a sweet mass.
7. Herculean flakes will be able to absorb excess liquid without distorting the taste.

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

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

• flour;
• cereals;
• starch, biscuits (crushed);
• special powder.

Cover the surface with these free-flowing ones, as thick as possible, so that the liquid jam does not seep onto the cake.

Perhaps you, too, can find for yourself some interesting way with which you can successfully eliminate any difficulty that has arisen on the way to preparing delicious treats for your family.

I prefer to make pies with sweet and floating fillings in the oven. And I sculpt them with a double bottom. And I sculpt them in large quantities with almost one hand.

Now I'll tell you how this is done. But first, the filling.

Peel and core the apples and rub them on a coarse grater. I put a few pieces at the bottom of the stewpan butter... For 5 apples - about 50 grams of butter. I put it on the stove, and as soon as the butter starts to melt, I add the apples. Sprinkle with sugar (2 tablespoons). And I warm up constantly stirring. Until the moment when all the liquid (apple juice) evaporates and the filling becomes dense, without liquid. It takes about five minutes.

You can add a little cinnamon to the finished filling. Or you can increase the amount of sugar right away and add a little lemon juice at the beginning.

I'm making some dough for piesin a safe way ... It was for these pies that I made it a little more abruptly - in a ratio of 1 to 2 (two kilograms of flour per liter of water).
When the dough came up, I put it on the table and divided it into an equal number of pieces. (I have 90 pieces of three kilograms of dough, but don't be guided by me, I have an ever-industrial scale).

I roll out the dough into a cake. Immediately roll out into the number of pies for one baking sheet. The rest of the dough, so as not to dry, I cover with foil.




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I spread the filling.

And I start to mold the pies.
I fold it in half.


I press the dough with my hand in a semicircle, squeezing the filling a little.

Look from the other side.


And then I just turn the pie to the side, and the bend is at the bottom (the bottom of the pie).
It turns out such an oblong bar.


I slap it a little with my palm to expand the shape of the pie.

And put it on a baking sheet.

I just pinch the edges of the pies with my fingers. Like this.


The bottom of the pies is not even double, but triple. But in fact, it is not at all as thick as it might seem. But the filling does not leak.


For the sake of example, I made two pies with regular jam.

And put them separately. To confirm your words.

I give proofing to pies - 25-30 minutes.


Before putting in the oven, grease with an egg stirred in water.
I bake for 10 minutes at a temperature of 200 degrees.

Here are the jam pies. Didn't leak.


But all the rest - the sweet filling has not leaked anywhere either.
On the reverse side, they turn out like this.

This method is suitable not only for sweet cakes. It is very convenient when you need to quickly stick a lot of pies. Because the sculpting process itself is very fast. With one hand they folded it, pressed it, turned it over, flattened it, put it on a baking sheet, pinched the corners.

And if you get used to doing it with both hands, it’s scary to think about what inconceivable scale of production can be achieved. (kidding)

2. Tips from the Internet:

Cooking tricks for fruit fillings.

So that the filling does not flow out of the jam.

To fruit pie did not get wet from the filling.

Wet fillings: jam, jam, fresh fruit often create problems for newcomers to the kitchen: the filling of the jam flows out, the fruit pie becomes wet from excess juice and looks unbaked.

The simplest solution is to put less filling. Not everyone will like it, it tastes better when there are a lot of fillings. In addition, if the fruit is very juicy, the pie gets wet even from a small amount of filling.

Another solution is to thicken the filling with a product that absorbs moisture. It is advisable that this product does not impose its own taste.

There can be no exact recipe for the amount of filler, because the jam used for the filling can be of different thicknesses, and the quality of filler products today differ from different manufacturers.

Usually housewives find their method empirically.

So that the filling does not flow out of the jam, jam or jam, they do this:

Boil the jam in advance, add to it semolina... On average, 1 teaspoon or 1 tablespoon (depending on the thickness of the jam or jam) per glass of jam. Cool, the jam will thicken and will not flow out;

Add berry powder or fruit jelly- 1 tablespoon per glass of jam;

Add wheat or corn flour or oatmeal about 1 tablespoon to a glass of jam or jam;

Add corn or potato starch, you can boil the jam with starch in advance. Which starch is better? Today, many write that corn is less felt, but this depends on the manufacturer. The same can be said for the amount of starch;

Add to jam breadcrumbs, it is better if you make them yourself from a very good white bun;

Add ground cookies to the jam (crush with a rolling pin on a cutting board), preferably a cracker with a neutral taste, no flavors and not salty;

Especially for baking, prepare very thick jam with the help of natural gelling agents: pectin, quittin, zhelfix, confiture.

P.s. By the way, it is with such a jam or marmalade that you can very easily and quickly prepare a fruit biscuit roll:

Bake thin biscuit cake rectangular, roll it up with baking paper,

Then, when it cools down, gently unfold and spread with jam or homemade marmalade, roll up (no paper),

Put in a plastic bag, refrigerate for 1 hour;

You can make such a filling: stir the jam well, beat with a fork, add egg whites whipped into a thick foam to it.

To prevent a pie with fruit filling from excess juice from getting too wet, you can do this:

Put the filling of fruits or berries on the rolled dough, sprinkle the filling with oatmeal flour (grind the flakes in advance with a blender), for example: 1-2 tablespoons for 4-5 medium-sized apples. You do not need to grind the flakes;

P.s. Cereals whole grains do a great job and do not affect the taste. I use German, we have been selling them everywhere for a long time.

Sprinkle the rolled dough with starch or gelatin or ground breadcrumbs, you can also use neutral cookies, put on top fruit filling... If the filling layer is high, sprinkle on top as well;

P.s. I'm used to apple filling sprinkle from Golden variety only on top.

Cut apricots, plums, small apples and pears into halves, remove seeds, core, spread in one layer with the skin down, sprinkle on top with sugar, almond petals, and ground breadcrumbs. You can add washed, but not soaked, raisins or dried apricots to the fruit to absorb moisture, just not dry as a stone;

Large apples and pears can be cut into wedges and put skin side down as in the German apple tart recipe;

Rinse fresh cherries, drain, sprinkle with sugar, let stand for half an hour or an hour, so that she let the juice out, drain the juice. Put the cherries on the dough, sprinkle with starch on top;

Prepare the baked apple filling without the skin;

Boil the fruit for a short time;

If you add small pieces of fruit to the dough (instead of raisins): apricots, apples, pears, etc., they must first be rolled in flour.

And also, in order not to rip burnt jam or dried fruit juice from the baking sheet, always use baking paper for baking with wet fillings.

I, too, used to always have jam from pies, until I watched my friend add a couple of tablespoons of flour to the jam or jam for the filling. Now that's the only thing I do. Since then - no problem.

And I pinch the dough by dipping my hands in flour and put it pinched down.

How to pinch the edges of a puff pastry so that the filling doesn't come out. I have a little secret - after I connect the edges with my hands, I walk along them with a fork (teeth), the fork must be held perpendicular to the pinched edge of the dough, and the filling in this case does not flow.

3. Patties with jam. How to roll out and pinch pies so that the filling does not leak out

The edges of the cake should be rolled out thinner than the middle, where the filling will be. Grease the edges of the cake with protein, and pinch with dry fingers, dusty with flour.

4. Pies with "Divine Filling" from Alla Budnitskaya

In the midst of the ripening of berries and fruits, since ancient times, people have tried to preserve all the charm of the summer gifts of nature. For long winter days, they made preserves, made jam. In order for the cooking product to be thick, aromatic, with a pleasant color and taste, our grandmothers had many of their own secrets for preparing these products.

Various thickeners have become popular today. They are added during cooking to give the jam a bright, appetizing color and desired thickness. They are not difficult to use, economical in terms of adding sugar. Jam is cooked using a thickener for only ten minutes. At the same time, vitamins are preserved in it, the berries do not disintegrate, the jam turns out to be thick with a beautiful shade.

The main constituents of the thickener are pectin, gelatin, starch, and agar-agar. Jelly-like compositions are widely used, both in production and in cooking. For fast food preserves, jams, preserves, marmalade, pastilles use pectin, agar-agar, and gelatin to impart viscosity and density to the finished product.

Pectin jam thickener

Pectin is translated from Greek as "connecting". This ability to combine with acid and sugar, dissolve in cold and hot water, has found application to create jelly-like products. Pectin, as a plant chemical compound, is present in many fruits and vegetables. The largest amount of pectin is found in apples and sugar beets. It is also present in citrus fruits, carrots, pumpkins, sunflowers.

In cooking, apple pectin is especially prized. It is obtained by squeezing and concentrating from apples, followed by drying the resulting substance. This natural, vegetable hydrocarbon is a completely odorless white powder.

The positive properties of pectin when cooking jam

• It has the ability to preserve the aroma of the product. It takes 10 minutes to cook strawberry jam with the addition of pectin. The usual method requires a longer cooking time. The product is less aromatic and sweeter.
• Pectin keeps fruits and berries intact without overcooking them. The jam has a bright color of fresh berries.
• The shorter cooking time allows you to get a larger amount of the finished product.
• Pectin is a harmless substance, but you shouldn't get carried away with it. An overdose of pectin can lead the human body to intestinal obstruction and allergic reactions. If this happens, drink plenty of fluids.

Little secrets of making jam with the addition of pectin

• The rate of addition of pectin to jam depends on the amount of sugar and liquid in it. For 1 kg of fruit add from 5 to 15 grams of pectin. When the ratio of sugar and jam liquid is 1: 0.5, 5 grams of pectin are added accordingly. In a ratio of 1: 0.25 - up to 10 grams. If the jam is prepared without sugar, then 15 grams of pectin should be put on 1 kg of the original product.
• Pectin is added to the boiled jam, mixed in advance with a small amount of granulated sugar, to prevent its grains from sticking to each other. After adding pectin, cooking lasts no more than five minutes, otherwise its jelly-like properties will be lost.

Starch as a thickener for jam: is it possible?

• Starch is a white, powdery, tasteless, odorless product. It is produced from potatoes, rice, wheat, corn.
• In cold water, starch does not dissolve, but in hot water it turns into a transparent jelly-like mass - paste.
• It is used for cooking jelly, compotes, custards, sweet sauces and, occasionally, preserves.
• Starch reduces taste qualities of the finished product, so you have to add more granulated sugar, citric acid to the jam to improve the taste of the jam.
• In liquid jam, which cannot be boiled to the desired thickness, a few minutes before cooking, you can put a little starch, which must be diluted in a small amount of water. After adding starch, cooking lasts no more than three minutes. In this case, the cooled jam will become thicker.

Cooking jam with gelatin

The human body constantly needs substances such as amino acids and minerals. They have a positive effect on the health, condition of the skin, nails, and human hair. All these substances are contained in gelatin, which is obtained by heat treatment of bones, tendons, cartilage of animals and fish.

Gelatin suppresses hunger, therefore it is considered a dietary product. In 100 grams of gelatin, 355 kcal. It is mainly used for the preparation of jellied products, creams, ice cream, preserves. It prevents the sugar from crystallizing.

Classic jam with gelatin for the winter is easy to prepare: for 1 kg of berries and 1 kg of sugar, you need 40 grams. gelatin, which is dry mixed with sugar, and then the jam is prepared according to the recipe.

The use of agar-agar thickener when cooking jam

Food agar is made from seaweed, which is high in iodine, iron and calcium. It is a white powder, tasteless and odorless, and is a vegetable substitute for gelatin. It is widely used in the confectionery industry.

Useful properties of agar-agar

• Complete absence of fats, which makes the product dietary.
• The high content of iodine in it normalizes the thyroid gland.
• Agar agar contains no calories and is an aid in vegetarian diets.
• The composition of agar-agar helps the body to cleanse itself and strengthen the immune system.
• During cooking, it does not lose the ability of a thickener, on the contrary, it becomes dense and viscous, sets faster.

Agar-agar is associated with a sponge that absorbs useless substances and removes them from the body. But with all of it useful properties you need to adhere to the dosage, and ration the amount of its consumption. Otherwise, you are guaranteed an upset bowel movement. It must be remembered that agar-agar is not compatible with such products as: wine and fruit vinegar, sorrel, chocolate, black tea.

When cooking agar-agar jam, 1 teaspoon of this thickener powder is added to 1 glass of liquid. First, it is poured with water for 30 minutes and allowed to swell. Then the liquid is brought to a boil, stirring constantly, to prevent the formation of lumps and sediment. The prepared solution can be poured into the cooked jam, mixed. And put in clean jars. When the product cools down, it becomes a clear gel.

Every skillful housewife has her own way of making jam, but you should not neglect ready-made industrial thickeners to facilitate the cooking process. Choose for yourself which jam thickener you like, and create, create new culinary masterpieces. Enjoy your blanks.