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Thickening Canned Fruit Juice

Category Pastries

I have looked high and low, and can't find (or discover through trial and error) a method of cooking and thickening, the canned fruit juice to then use in a cobbler. If you do nothing, it's just too runny. I want that thick almost jam-like juice around the fruit like my grandmother used to make, but she's gone and I can't ask her.

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January 15, 20140 found this helpful
Best Answer

Drain the fruit, and put juice in a saucepan.

In a small bowl, combine 2-3 teaspoons of corn starch with enough of the fruit juice to make a soft paste.

Add the spices in your recipe to the juice.

Stir paste into juice, heating until bubbly. Should thicken up in a few minutes.

Pour over fruit in pan, add top crust and bake as usual.

This works for me. Hope it helps you.

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January 15, 20140 found this helpful
Best Answer

Have you tried cooking it with arrowroot? (generally cheaper at a health food store than a grocery store). Arrowroot makes a clear "sauce" and thickens like cornstarch or flour.

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January 15, 20140 found this helpful

I know people that use store bought canned fruit to make cobbler and don't do anything to thicken the juice. When I make cobblers I use the purchased pie filling in whatever flavor I want.

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August 10, 20170 found this helpful

I have used Sure-jell or Jell-ease to aid in thickening juice. Go by the directions on the box, and do small amounts at a time until the desired thickness is acquired. Good for a jelly type thickness.

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August 10, 20170 found this helpful

You can use arrowroot powder, which keeps the juices clear

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