How to thicken jam if it turns out to be liquid: here are some effective methods

Every summer, millions of housewives in our country start making jam. For this purpose, they use berries, fruits, and sometimes even vegetables. But sometimes it happens that the jam is ready, but its density is not satisfactory, because it turned out to be quite liquid.

FoodOboz figured out how to thicken jam if it turned out to be liquid. It turns out that there are several simple but effective methods.

How to thicken jam?

It is common to use special additives to thicken ready-made jam. They do not affect the taste of the dish, but they significantly change its structure.

For example, the most popular natural additive is pectin. It increases the thickness of the jam and also keeps the pieces of fruit intact. It should be added to jam at the rate of 10-15 g per 1 kg of fruit.

Quittin, starch, gelatin, agar-agar, flour, and semolina are also used to thicken the jam. But in recent years, housewives have also started using gelfix. This is an additive that consists of gelling sugar and the juice of the juneberry.

Use any thickeners according to the instructions. Otherwise, the jam may turn into marmalade or jelly.