No, I am not adding starch! And you don't need to boil it down for a long time!
I often cook pies and pies. And it often happens that some liquid jam remains in the refrigerator, which needs to be "disposed of" urgently, because no one is interested in it anymore 😊
In the photo I have a shortcrust pastry pie stuffed with the remains of apricot jam. I made a thick jam out of it in just a few minutes.
For aroma, I usually add a little lemon or orange zest - then any filling tastes better)) How I prepare the zest, I have already told many times - I freeze and dry.
I like frozen in this case more. About half a teaspoon per 200 ml of jam is enough. But that's just for the scent! You may not add))
How to thicken the jam:
I put the liquid jam in a saucepan, heat it up (not much) and add a little semolina. It all depends on the amount of jam and its density. I usually add about a teaspoon to 200 ml of jam. I stir it.
I leave it like this for 20 minutes. Then I bring to a boil and cook, stirring occasionally, for 1-2 minutes. It remains to cool and that's it!
Can be added to tarts, pies, bagels or rolls. Now the jam is thick and will not "run away" anywhere 😊
Here I have a twisted orange and lemon (along with juice and zest). But here I had to add a little more semolina - a tablespoon:
Yes, I want to say right away that you will not feel the semolina in the filling! It is not visible and not "heard"!
I would be glad if this advice is useful to someone)) It often helps me out! And no starch or pectin is needed. It's that simple!