Journey With Rebecca

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ABOUT AUTHOR
Rebecca
It took a long time for the things I am passionate about to awaken within me. Now that they have, I am eager to share them with others.
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Easy Raspberry Filling!

My spiritual awakening first began in 2020. Unfortunately, I cannot say exactly when as I was not great about journaling during this time. A spiritual awakening is the beginning of a bigger awareness and consciousness outside of your ego. I can say for sure that it started with me noticing synchronicities. According to dictionary.com, a synchronicity is an apparently meaningful coincidence of two or more events that are considered to be casually related. For me, the synchronicities I was noticing centered around words or phrases. I would hear an unfamiliar or uncommon word on a podcast and later that day I would hear the same word on the radio or on a show. It was happening multiple times a day, several days a week.

During this time, it was also the height of the pandemic. Additionally, I was finishing my final year of my Bachelor’s degree and I was being dealing with alcoholism and depression. Not to mention the political unrest that was happening in the country. There was a lot going on! The grip alcohol had on me really hindered my spiritual growth. It was holding me back from any real growth. During this time, the political climate was a mess. I took in every piece of bad news there was. I had deleted some of my social media, but I was glued to other forms that were detrimental to my mental health. Even waking in the middle of the night to see what was happening in the nation. It was unhealthy to say the least. This unhealthy relationship with the news was also hindering any real spiritual growth.

It’s important to note that at this time in my life, I considered myself an atheist. I didn’t always feel this way. I grew up with a very religious mother and considered myself a Christian most of my life. It wasn’t until 2012-13 that I completely turned my back on my faith. So while I was experiencing these synchronicities, I didn’t associate them with anything having to do with spirituality or religion or some greater force in the universe. I just chalked it up to coincidence. It wouldn’t be until about a year or so into this journey that I realized there is no such thing as coincidence…

My journey of spiritual awakening continues, and new beginnings are happening all the time!

Rebecca

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The Gift of Raspberries!

Not only did my mom gift me with 49 raspberries bushes that she thinned out, she also shared with me raspberries from her very abundant crop this season! I planted the bushes she gave me in my garden and much to my surprise, they did yield some berries this year! I did not, however, have near the harvest that my mom did. When I suddenly found myself with a large amount of berries on hand, I knew I needed to do something with them so they wouldn’t go to waste. I had recently made a raspberry filling for the cupcakes I made for my son’s birthday. It was so delicious that I decided I would make another batch with the berries I was gifted by my mom.

Raspberries from my garden
Early buds blooming

Versatile Uses

What You'll Need

When I first made this recipe, I did so with the intention of filling cupcakes for my son’s birthday. I quickly realized that this could also be used as a syrup for pancakes and french toast. It would even make a great filling for crepes. I warmed some up and used it as a topping on vanilla ice cream and it was so delicious! The potential is really only limited by your own imagination!

This recipe is very similar to my strawberry jam recipe and just as easy to make!

This recipe only requires a few simple ingredients to make. 

Ingredients:

* Raspberries – You can use fresh or frozen. 

* White Granulated Sugar – The sugar in this recipe helps sweeten the filling.

* Water – The water in the recipe helps bring everything together.

* Lemon – Add the juice and zest of 1 lemon to cut the sweetness of the added sugar.

* Cornstarch – Adding cornstarch to water will help thicken the sauce.

Equipment:

* Strainer – You will want to rinse your raspberries in a strainer prior to adding them to the stove. (You will need a mesh strainer to strain the seeds and pulp).

* Medium Sauce Pan – You will want a big enough pan to accommodate the ingredients and enough room for bubbling while cooking.

* Heat Proof Spatula – You will be stirring the berries consistently, so you will want a heat proof spatula while making this recipe.

* Measuring Cup – Needed to measure out the sugar and water.

* Lemon Zester – You will need this to obtain the zest of the lemon.

* Bowls – You will want bowls for mixing the cornstarch and to add the filling to once strained.

How to Make This Recipe

Measure out 2 pints of raspberries and rinse them in a strainer to remove any dirt. Try not to squish them too much to avoid a mess.

Once rinsed, add into your sauce pan on the stove.

Add 3/4 cup of white granulated sugar, the zest and juice of one lemon and water.

Mix together to incorporate all ingredients.

Turn the stove on medium high heat and let berries come to a boil.

Allow berries to boil for 2-3 minutes, then reduce to a simmer for 10-15 minutes.

While berries are simmering, add 3 tablespoons of cornstarch and 3 tablespoons of water to a bowl, mix well.

Remove berries from heat and empty into mesh strainer with a bowl underneath. Push out all the raspberry juice, leaving the seeds and pulp behind.

Add the raspberry juice back into the pan you simmered it in (make sure you rinse it first).

Turn the heat on low and add cornstarch mixture to berry juice. Simmer for another 10 minutes on low to thicken the sauce.

Remove from heat and let cool for at least half an hour.

Store in fridge for up to 2 weeks.

 

ABOUT AUTHOR
Rebecca

Hello, I am Rebecca! I am so glad you are here on this journey with me! Here, I am sharing my passions including gardening, cooking, baking, crafting, natural living and so much more! In addition to the content  I share on my YouTube page, I also write a blog.

It took a long time for the things I am passionate about to awaken within me. Now that they have, I am eager to share them with others.

Among the many things I am passionate about, gardening is one of them. In addition to gardening, I also enjoy different areas of art, crafting, photography and home project DIY.

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Easy Raspberry Filling!

This raspberry filling can be used in cake, cupcakes, or even as a syrup on pancakes!
Print Recipe

Ingredients
  

  • 2 pints raspberries
  • ¾ cup granulated sugar
  • ¼ cup water (plus 3 tbls)
  • 3 tablespoons cornstarch
  • juice of 1 lemon
  • zest of 1 lemon

Instructions
 

  • Measure out 2 pints of raspberries and rinse them in a strainer to remove any dirt. Try not to squish them too much to avoid a mess.
  • Once rinsed, add into your sauce pan on the stove.
  • Add 3/4 cup of white granulated sugar, the zest and juice of one lemon and water.
  • Mix together to incorporate all ingredients.
  • Turn the stove on medium high heat and let berries come to a boil.
  • Allow berries to boil for 2-3 minutes, then reduce to a simmer for 10-15 minutes.
  • While berries are simmering, add 3 tablespoons of cornstarch and 3 tablespoons of water to a bowl, mix well.
  • Remove berries from heat and empty into mesh strainer with a bowl underneath. Push out all the raspberry juice, leaving the seeds and pulp behind.
  • Add the raspberry juice back into the pan you simmered it in (make sure you rinse it first).
  • Turn the heat on low and add cornstarch mixture to berry juice. Simmer for another 10 minutes on low to thicken the sauce.
  • Remove from heat and let cool for at least half an hour.
  • Store in fridge for up to 2 weeks.

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