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.
By Vickie
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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.
Could I use plain flour if I havent got cornflour?
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.
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.
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.
You can use arrowroot powder, which keeps the juices clear
Kraft tapioca crystals. Follow directions on box. I believe it's what my grandmother used. An unrelated tip for pie crust. If you need more moisture in making the dough but don't want to over due the water amount, use vodka instead. You'll get the desired moisture and consistency with the slightest addition of water. The alcohol will evaporate.
I am thinking the use of pectin ( Certo ) would taste best. Adjust recipe by guess and by gosh.
Use one to two teaspoons of cornstarch. If you Google how to thicken fruit juice it will tell you specifically how to do it
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