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Too liquid lemon marmalade, how to fix it?
Too liquid lemon marmalade, how to fix it?

Video: Too liquid lemon marmalade, how to fix it?

Video: Too liquid lemon marmalade, how to fix it?
Video: The Only Real Solution To Fix Runny Jam Or Jelly (Using ONE Simple Ingredient!) 2024, March
Anonim

Although citrus fruits are among the fruits most predisposed to making preserves, one is often obtained lemon jam too liquid and we seem to have thrown away whole days: it cannot be spread, it is not tied, it cannot be used for a tart … in short, a disaster. Stop though: don't think to throw it away, because we have several suggestions on how to remedy too liquid jam.

Let it boil, but not in the pot …

jam on rusks
jam on rusks

One of the simplest remedies to make a jam or jam that has come out badly thicken a lot, is certainly to cook it again. Cook it, however, not in the pot you put it in the first time, but in a large pan: low and wide. Pour the lemon jam inside (if you have several jars, pour a couple at a time) and turn on low heat: slowly the excess water will evaporate and you just have to wait for the desired consistency.

Cook it by adding apple peels

homemade jam
homemade jam

You must know that the apple contains a lot pectin, and its sweet but delicate flavor will have very little influence on the sour and firm flavor of the lemon. Then put everything back into the pot by adding the peel of a couple of apples, then simmer the jam again for an hour: you will see that it will take on more consistency.

Add pectin

lemon jam and dried fruit
lemon jam and dried fruit

If you are desperate and if you have large quantities of jam to correct, you can also resort to pectin in bags. Look for a natural and quality one, and carefully evaluate the proportion to use, taking into account that your jam is already cooked anyway. A little should be enough, to be added to the jam as soon as it gently boils again.

Add lemon zest

jam on rusks
jam on rusks

Like apples, citrus fruits also have a lot of pectin and are the best allies in this case, to remedy the mistake. Many exclude citrus peel for personal taste, but in this case I am afraid you do not have much choice: you will have to boil everything again, adding the zest of a lot of lemons, after having left it to soak for a few hours. You can chop it fine, but do not blend it because too much bitterness would emerge.

If the topic interests you, do not miss the articles on how to combine lemon jam in the kitchen and on the mistakes not to make.

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