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Posted

How do I "thicken up" my raspberry jam so it doesn't squish out of a sandwich cookie? I made butter cookies this morning & I'd like to use it to make the sandwiched ones with the ends dipped in coconut-the kind you'd see on an italian cookie tray. Any suggestions?

Also, does anyone have a recipe for a chocolate ganache that can be used to pipe on top of a cookie?

Any suggestions would be appreciated - THANKS!!

Posted

Also, remember to put only a very thin layer of jam. The flavour is strong enough next to a butter cookie that you don't need much.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Posted

You can cook the jam on the stove to evaprate more of the water content until it is more thick. You won't see how thick it really is until it cools down again.

Don't waste your time or time will waste you - Muse

Posted

I'm showing my geeky side here...but is there any kind of a kitchen vacuum device that you could use to put the jam under vacuum and just suck away the water? That way you wouldn't have the heat. (Don't know about other non-water components of jam flavor, whether you'd suck them away or if they'd be lost during the cooking down process anyway.)

MelissaH

Proud to be a geek!

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

Posted
I'm showing my geeky side here...but is there any kind of a kitchen vacuum device that you could use to put the jam under vacuum and just suck away the water? That way you wouldn't have the heat. (Don't know about other non-water components of jam flavor, whether you'd suck them away or if they'd be lost during the cooking down process anyway.)

Um.. how about putting the jam in a cheesecloth lined strainer and let it drip? Sorry, I don't know about any kitchen water-vacum... :smile:

Don't waste your time or time will waste you - Muse

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