One of the most delicious ways to remember the taste of summer and the fragrant summer fruit is to make jam from them. For many, strawberry jam or fig jam is like storing a piece of the summer sun in jars and enjoying it on the colder winter days, by spreading it on slices of bread.
But one of the questions faced not only by novices in the kitchen, but even by experienced chefs, is how to know when the jam has reached the right density and when exactly is the time to pour it into the jars. The Internet is full of a variety of tips, such as dripping a drop of the jam, making a "path" with a spoon and more. But sometimes, no matter how hard you try to follow them, it may turn out that you removed the jam from the stove earlier than needed and it is too thin.
Then you are faced with the question of how to thicken the jam. The first thing you can do is pour the jam from the jars back into the cooking pot and to continue boiling it to the desired density. It is recommended to do this while the jam is still warm, but if you decide later on, it will not be fatal.
An alternative way to thicken the jam, which is guaranteed to keep the fruit whole, is to strain only the fruit first, set them aside and to boil only the syrup to the desired density. You can also puree some of the fruit to thicken the jam or add gelatin to the sugar syrup.
