Jam confiture for cake – a recipe with step-by-step photos

Jam is perfect as a filling for various desserts and as a layer in cakes. However, oftentimes, all you have is jam, and its consistency isn't thick enough. It turns out turning jam into jam is quite simple. I'll tell you how.

Nutritional value per serving

271.6 kcal

Proteins: 0.35 g
Fats: 0.14 g
Carbohydrates: 70.46 g

*Nutritional value is calculated per 100g of ingredients

Total time: 20 min
Time in the kitchen: 20 min
Complexity:

A simple recipe.
Number of servings: 1

liter jar of jam

Jam made from berries and fruits adds a unique flavor and aroma to any homemade baked good. However, if the filling is too runny, it can leak out, which will inevitably ruin the dessert's appearance. To prevent this, experienced home cooks suggest thickening the jam by making it into a confiture.

There are many ways to accomplish this task. And you won't have to spend a lot of time or effort to achieve a delicious and natural filling.

Recipe with step-by-step photos

Jam confiture

Ingredients

Servings

liter jar of jam

Jam

1 l
Sugar

2 tbsp
Zhelfix 2:1

25 G

Preparation

Step 1

Pour the jam into a wide, deep container. This recipe uses strawberry jam. Choose your cooking vessel carefully; the larger the surface area, the easier it will be to stir the mixture, the more evenly it will heat, and the less likely it will burn.

Step 2

Combine "Zhelfix" with sugar. This thickener is especially convenient for making jam. It's a natural gelling agent.

Step 3

Add the dry mixture to the strawberry mixture. Mix well and place over medium heat. Bring to a boil, stirring constantly.

Step 4

Once the mixture comes to a boil, simmer for no more than 3 minutes. After a while, remove the jam from the heat and skim off any foam that forms on the surface (you can eat it separately).

Step 5

Pour the jam into a clean container and let it cool. If desired, preserve it in a pre-sterilized jar. As it cools, the jam will thicken and can be used as a filling.

Possible replacements

In addition to the "Zhelfix" suggested in the recipe, you can make jam from preserves in other ways.

Adding corn starch. It is considered one of the best thickeners, as it leaves no aftertaste and quickly makes the jam thick enough.
Use potato starch. This is also a good option. However, unlike corn, With potato starch The jam will be slightly floury in taste and denser.
Using pectin. This addition will make the liquid consistency more viscous, but it won't achieve a dense texture. However, it will be sufficient to create a jam suitable for use as a filling for baked goods.
Add gelatin. This ingredient will give the jam a smooth and delicate texture and is perfect for thickening the jam.
Add some agar-agar. This plant-based gelatin analogue is a strong thickener, making it ideal for making jam.

Storage

This jam can be stored in a clean, hermetically sealed container in the refrigerator for 2-3 months.

If you pour the hot mixture into sterilized jars, the jam's shelf life increases to 12 months at room temperature, away from sunlight. After opening, any leftovers should be refrigerated for no more than a week.

Now you know how to turn fairly liquid jam into confiture and use it as a sweet spread on croutons, as a layer for cakes, and as a filling for pies and cupcakes.

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