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:

1. 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).
2. 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.
3. Many people use starch as a thickener. Moreover, you can use both potato and corn, adding it to the already heated mixture.
4. 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.
5. 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.
6. Some even take egg whites. Beat it well and then pour it into the sweet mass.
7. 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.

Pies with jam are a delicious, tender, ruddy delicacy from childhood, so simple and uncomplicated... Maybe because it immediately brings to mind cozy family evenings filled with sincerity and warmth with long conversations while drinking tea. Grandmother’s favorite pies with jam were gathered at the table for several generations at once, so that, following the old Russian tradition, they “feasted” to glory. Time passes, tastes change, but the desire to bake pies with jam among our housewives has not disappeared, just as the taste of this unique, original Russian delicacy has not changed.

The dough for pies is most often made with yeast, although no one bothers to experiment and make pies from unleavened, choux or puff pastry. You can use any jam for the filling. The main thing is that it is not too liquid so that the filling does not leak out of the pies - the thicker the better. But if you only have liquid jam, then this situation can be easily corrected by adding a little wheat or corn flour, corn or potato starch, or 1 tbsp. l. oatmeal for 1 glass of jam. You can also add breadcrumbs or ground biscuits.

If you decide to use yeast dough, let it rise, then cut into small balls and leave again for a while so that they too rise. After this, roll the balls into flat cakes, put jam filling in the center of each, form pies, let them rise too, and only then brush with beaten egg and place in the oven, preheated to 180-200ºC. After 20-25 minutes, the pies with jam are ready. It's time to put the kettle on the stove and set the table!

Ingredients:
750 g flour,
500 ml milk,
8 g dry yeast,
50 g sugar,
3 eggs,
55 g butter,
zest of one orange,
95 ml vegetable oil,
250 ml raspberry jam.

Preparation:
Combine all dry ingredients. Pour barely warm milk into the dry mixture along with beaten eggs and vegetable oil. Before kneading, add orange zest to the dough. Roll the dough into an elastic ball, cover it and leave it in a warm place for 1 hour to rise. Then roll it out, divide it into pieces, roll out a flat cake from each, put jam in the center and pinch the edges. Place the pies on a baking sheet, brush with melted butter and bake in an oven preheated to 180ºC for 30 minutes.

Yeast pies with currant jam in the oven

Ingredients:
For the test:
5 stacks flour,
500 ml milk,
35 g pressed yeast,
2 eggs,
4 tbsp. l. vegetable oil,
5 tbsp. l. butter,
5 tbsp. l. Sahara,
vanillin, salt - to taste.
For filling:
1 stack currant jam.

Preparation:
Prepare the dough: dissolve yeast in warm milk, add 1 tbsp. l. sugar and 2 cups sifted flour. The consistency of the dough should resemble thick sour cream. Cover the dough with a towel, place in a warm place and leave for 25 minutes to rise. Meanwhile, beat the egg whites into a stable foam, grind the yolks with 1 tbsp. l. sugar until white airy mass. Add the yolks to the white mixture and mix well. Pour the prepared egg mixture into the suitable dough, add vanillin, salt, melted butter and 2 cups of sifted flour. Knead the dough well and season it with vegetable oil. Continuing to knead the dough, add the remaining flour little by little, bringing the dough to an elastic state. Leave the finished dough in a warm place for 25-35 minutes so that it rises well and brightens. Place the dough on a cutting board, roll it into a ball, hit it several times to expel all the air from the yeast mass, sprinkle the dough with flour and leave for 7 minutes. Then roll out the dough on a table sprinkled with flour into a layer 1 cm thick, cut out circles, and place 1 tsp in the center of each. currant jam, pinch the edges well and form into pies. Place them on a greased baking sheet, brush the tops of the pies with beaten egg or vegetable oil and place in an oven preheated to 200ºC for 30 minutes until golden brown. Be sure to cover the finished baked goods with a towel, this will protect it from drying out.

Pies with strawberry jam

Ingredients:
500 g flour,
250 ml milk,
50 ml water,
7 g dry yeast,
50 g butter,
1 egg,
5 tbsp. l. Sahara,
1-2 tbsp. l. starch,
½ tsp. salt,
400 g strawberry jam.

Preparation:
Sift the flour, mix it with salt, dry yeast and sugar. Add soft butter to the flour mixture and rub everything into crumbs. Then pour milk and water into the flour mixture little by little and continue kneading the dough until it stops sticking to your hands. Cover the finished dough with cling film and leave in a warm place until it doubles in volume. Knead and let rise again. Knead the dough a little again and leave it to rise again. Place the dough on the table, form it into a sausage, divide it into pieces and let them rest for a long time. Roll each piece into a flat cake and put the filling in the center - a little jam mixed with starch. Connect the edges of the flatbreads and form pies. Line a baking tray with baking paper, place the pies, cover with cling film and leave for 30 minutes. Then brush the pies with lightly beaten egg, place in an oven preheated to 180-200ºC and bake until golden brown.

Pies with apricot jam and pumpkin

Ingredients:
250 ml milk,
10 g yeast,
flour - how much dough will take,
1 tsp. Sahara,
1.5 tsp. salt,
1 egg,
8 tbsp. l. vegetable oil,
250 g apricot jam,
100 g pumpkin.

Preparation:
Dissolve yeast in milk, add sugar and leave for 5-7 minutes. Then add salt, vegetable oil, flour to the mixture, knead a soft dough, put it in a plastic bag and leave for 40 minutes. Meanwhile, heat the apricot jam; if it is liquid, add a little starch to it and heat again. If the jam is thick, then you don’t have to do this. Grate the pumpkin on a fine grater and add to the jam, boil everything together for 5 minutes and cool. Lightly knead the risen dough, divide it into equal balls and form into pies. Line a baking sheet with parchment and place the pies seam side down. Let them lie on the baking sheet for a while, then brush with egg, place in the oven preheated to 180ºC and bake until done.

Pies with pear jam and walnuts

Ingredients:
rich yeast dough (prepared in any way familiar to you),
300-400 g pear jam,
100-150 g walnuts,
3 strips orange zest,
45 ml milk.

Preparation:
Knead the rich yeast dough using any of the methods you like and leave it to rise. To prepare the filling, combine grated orange zest with pear jam and chopped walnuts. Then heat this mixture over medium heat until boiling and cool. Form the pies, place on a baking sheet lined with parchment paper, brush the surface of the pies with milk and place in the oven, preheated to 180ºC, bake until browned.

Fried pies with strawberry jam on kefir

Ingredients:
500-700 g flour,
500 ml kefir,
2 eggs,
½ cup Sahara,
50 g yeast,
1 pinch of salt,

Preparation:
Mix eggs, sugar, kefir, salt and yeast and beat. Then, gradually adding flour, knead a homogeneous dough. Leave it in a cool place for a few hours to allow it to rise. Form the pies. Pour a small amount of vegetable oil into the frying pan, gradually add the pies and fry them on all sides until golden brown. Place the finished pies on paper towels to remove excess oil.

Puff pastries with cherry jam

Ingredients:
1 package of ready-made yeast puff pastry,
Cherry jam,
1 egg,
a little flour - for sprinkling the table.

Preparation:
Sprinkle the surface of the table with flour and roll out the dough thinly, using a knife to cut it into rectangles. Place jam berries on one edge of the dough rectangles and cover the filling with the other half of the dough. Seal the edges with the tines of a fork and place the pies on a baking sheet lined with parchment paper. Brush the top of the pies with beaten egg and bake in the oven preheated to 180-200ºC for 20 minutes until golden brown.

Curd dough pies with jam

Ingredients:
700 g flour,
500 g cottage cheese,
3 eggs,
1 stack vegetable oil,
1 stack Sahara,
3 sachets (10 g each) baking powder,
1 packet of vanilla sugar,
any jam.

Preparation:
Mix all the ingredients and knead an elastic dough that does not stick to your hands and remains soft. Leave the finished dough to stand for 2 hours in a warm place. Divide the dough into pieces and form into pies. Place on a baking tray lined with baking paper, brush with egg yolk and place in an oven preheated to 180ºC for 20 minutes until golden brown.

Pies with nut jam from pumpkin dough

Ingredients:
600 g flour,
300 g pumpkin puree,
2 eggs,
1 packet of dry yeast,
3 tbsp. l. milk,
60 g butter,
2 tbsp. l. honey,
½ tsp. salt.
For filling:
500 ml of green walnut jam (it can be replaced with cherry, pear, quince), but that will be a completely different story.

Preparation:
Grate the pumpkin on a fine grater. Drain the syrup from the jam. To prepare pumpkin dough, mix ⅓ flour, pumpkin puree, honey, salt, 1 egg and 1 white, yeast and milk. Stir, add melted butter and, stirring, another ⅓ of flour. Knead the elastic dough, cover it with a towel and place in a warm place for 2 hours. Punch down the risen dough while adding the remaining flour. Make cakes from the dough and form pies. Place on a baking sheet lined with parchment paper and greased with oil, let them stand for 10-15 minutes, brush with egg yolk beaten with 1 tsp. milk, and place in an oven preheated to 200ºC for 20-25 minutes.

Fried yeast pies with apple jam

Ingredients:
For the test:
5 stacks flour,
20 g regular yeast or 1 tbsp. l. dry (optional)
5 tbsp. l. vegetable oil,
500 ml milk,
2 tbsp. l. Sahara,
a pinch of salt,
vegetable oil - for frying.
For filling:
homemade apple jam.

Preparation:
Combine vegetable oil, yeast, salt and sugar, add warm milk and, continuing to stir, gradually add flour. Place the resulting viscous dough in a bag and refrigerate for 40 minutes. Sprinkle the surface of the table with flour, lay out the dough, sprinkle with flour and smooth it out with your hands. Using a cup, cut out circles, place apple filling in the center of each circle, pinch the edges and form into pies. Fry the pies in a frying pan with vegetable oil over low heat, covered, until they are well baked and fluffy and rosy.

Viennese jam pies

Ingredients:
400 g flour,
100 g sugar,
8 egg yolks,
200 g butter,
100 g semi-sweet wine,
200 g sour jam,
cinnamon and powdered sugar - to taste.

Ingredients:
Remove the butter from the refrigerator, let it stand for 10-15 minutes, then cut into pieces. Sift the flour and grind it with butter until fine crumbs, add the egg yolks, and then all the other ingredients, knead a homogeneous dough that does not stick to your hands. Roll the finished dough into a sausage and divide into small pieces. Roll each piece of dough into a not very thin strip, brush each with melted butter and place in a stack one on top of the other. Wrap the stack of strips in cling film and refrigerate for 2 hours. Then roll out this structure to a thickness of about 0.3 cm and cut out circles that can also be slightly rolled out. Place a little jam filling in the center of each circle (blackcurrant jam is ideal in this case) and make pies by folding the filled circles in half. Carefully pinch the edges and place not too close to each other on a greased baking sheet. Bake in an oven preheated to 200ºC for 15-20 minutes. When the finished pies have cooled slightly, sprinkle with cinnamon and powdered sugar.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Any pastry filled with jam is a tasty and satisfying dish. But when preparing such a dessert, many housewives are faced with the fact that the jam leaks out. Moreover, it is not so important whether small buns or a hearty sweet pie are being prepared.




In addition to jam, wet fillings also include jam and fresh fruit. These ingredients create problems for inexperienced housewives in the kitchen. Excess juice can make even the most delicious dessert look so unpresentable that you simply don’t want to eat it. Therefore, the question of what to add to the jam so that it does not leak out of the pies or pie is very relevant.

There are several solutions to the problem described above:
You don't have to add anything, just put less filling. But this is not a very advantageous option since such savings will not have a positive effect on the taste;
The filling must be thickened with a product that absorbs moisture. But what should you add to the jam to thicken it so that it doesn’t affect the taste of the product? Current options will be discussed in the next section of this article;

What to add to jam so that it does not leak out. Current tips:
1. Boil the jam a little a few hours before preparing dessert and add semolina to it. Take one tablespoon of cereal per glass of jam. This is also a good solution when looking for an answer to the question of what to add to jam so that it does not spread. But in the case of jam, a teaspoon of semolina is taken per glass of the product. This secret will help you put more filling in.

Note! When processing jam or jam in this way, it is important that it cools first. Only when cooled can it be added as a filling when preparing various baked goods.

2. You can add berry or fruit jelly to jam or marmalade. Take a tablespoon of jelly per glass of filling. It would be very unusual to add it to baked goods.
3. Another option is to add wheat flour or even corn flour. The proportion will be standard when a tablespoon of one of the listed additional ingredients is taken per glass of this kind of filling.




4. You can use regular oatmeal as a thickener. They are taken in a standard proportion: a tablespoon of flakes per glass of jam.
5. Alternatively, housewives can use corn or potato starch to add thickness. Many modern nutritionists argue that it is better to opt for corn starch. By adding starch you will get excellent baking.
6. Another option for adding jam to thicken it is breadcrumbs. It’s best not to buy a store-bought product, but to make your own crackers. To do this, you need to take a good white bun, cut it into fairly large pieces and dry it on a baking sheet. Then grind it finely.
7. Instead of crackers, you can use ground cookies. To do this, take regular cookies without additives and crush them finely and finely with a rolling pin on a cutting board. It is best to choose crackers and always without any additional flavorings or salt.




All these options will help when the housewife is looking for what to do to prevent the jam from leaking out of the pie. But, if some part of the filling ends up on the baking sheet, it will be difficult to wash it off. Therefore, pies and desserts with wet fillings should always be baked on special baking paper.
When deciding exactly what to add to the jam so that it does not leak out of the pies from the above, the choice must be made in favor of the ingredient that is on hand. Over time, you can try each of the options and decide what you like best and is suitable in each specific case.

Let homemade baked goods always be delicious, and let the filling flow out not during cooking, but when absorbing the finished product!

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!

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

Now I’ll tell you how it’s done. But first, the filling.

Peel and core the apples and grate them on a coarse grater. Place a few pieces of butter on the bottom of the saucepan. For 5 apples - approximately 50 grams of butter. I put it on the stove, and as soon as the butter starts to melt, I add apples. Sprinkle with sugar (2 tablespoons). And I warm it up, stirring constantly. Until all the liquid (apple juice) has evaporated and the filling becomes dense, without liquid. This 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 very beginning.

I make dough for piesin a safe way . It was for these pies that I made it a little steeper - in a ratio of 1 to 2 (per liter of water - two kilograms of flour).
When the dough had risen, I laid it out on the table and divided it into an equal number of pieces. (I have 90 pieces from three kilograms of dough, but don’t rely on me, I’m always on an industrial scale).

I roll out the dough into a flat cake. I immediately roll out the number of pies for one baking sheet. I cover the rest of the dough with film to prevent it from drying out.




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I spread out the filling.

And I begin to shape the pies.
I fold it in half.


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

Look from the back.


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


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

And transfer it to a baking sheet.

I simply 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 I put them separately. To confirm your words.

I let the pies proof for 25-30 minutes.


Before putting in the oven, brush with an egg mixed in water.
I bake for 10 minutes at 200 degrees.

Here are the jam pies. Didn't leak.


But all the rest - the sweet filling didn’t leak anywhere either.
On the reverse side they look like this.

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

And if you get the hang of doing it with both hands, it’s scary to think what unimaginable scale of production you can achieve. (kidding)

2. Tips from the Internet:

Culinary tricks for fruit fillings.

So that the jam filling does not leak out.

To prevent the fruit pie from becoming soggy from the filling.

Wet fillings: jam, jam, fresh fruit often create problems for beginners in the kitchen: the jam filling leaks 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 is a lot of filling. In addition, if the fruit is very juicy, the pie will become soggy even with 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 taste.

There cannot be an exact recipe regarding the amount of filler, because the jam used for the filling can be of different thickness, and the quality of filler products today differs from one manufacturer to another.

Housewives usually find their own method through experience.

To prevent the jam, marmalade or jam filling from leaking out, do this:

Boil the jam in advance, add semolina to it. 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 or fruit jelly powder to the jam or marmalade - 1 tablespoon per glass of jam;

Add wheat or corn flour or oatmeal about 1 tablespoon per 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 people write that corn is less noticeable, but this depends on the manufacturer. The same can be said about the amount of starch;

Add breadcrumbs to the jam, 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, without flavoring fillers and not salty;

Especially for baking, prepare very thick jam using natural gelling agents: pectin, quittin, gelfix, marmalade.

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

Bake a thin rectangular sponge cake, roll it together with baking paper,

Then, when it has cooled, carefully unwrap it and spread it with jam or homemade marmalade, roll it up (without paper),

Place in a plastic bag and place in the refrigerator for 1 hour;

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

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

Place the fruit or berry filling on the rolled out dough, sprinkle the filling with oatmeal flour (grind the oats in advance with a blender), for example: 1-2 tablespoons for 4-5 medium-sized apples. You don't have to grind the flakes;

P.s. Whole grain oatmeal does a great job of eliminating the problem and doesn't affect the taste. I use German ones; they have been sold everywhere for a long time.

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

P.s. I’m used to sprinkling Golden apple filling only on top.

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

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

Wash fresh cherries, drain, sprinkle with sugar, leave for half an hour or an hour to let them release juice, drain the juice. Place the cherries on the dough, sprinkle starch on top;

Prepare the filling from baked apples without skin;

Boil the fruit briefly beforehand;

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 remove 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 leaking out of my pies, until I saw my friend add a couple of tablespoons of flour to the jam or jam for filling. That's all I do now. Since then - no problems.

I pinch the dough by dipping my hands in flour and placing it pinch side down.

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

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

The edges of the flatbread should be rolled out thinner than the middle, where the filling will be located. Brush the edges of the flatbread with egg white and pinch with dry fingers dusted with flour.

4. Pies with “Divine filling” from Alla Budnitskaya