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!

February 25, 2023

Life changing decisions can be hard. I have decided I am changing my life! Just last week, I found myself on another level of my journey of spiritual awakening. Already, it has had a profound effect on me. If you have ever had the feeling that you are stuck or at a dead end in your life, you know how helpless that can feel. It feels like there will never be forward motion in your life or that you will forever be stuck at a job you hate. Whatever the case may be for you, YOU have the power to change your circumstances! I am doing just that.

I have made the decision to change my circumstances. Decisions that will be life changing for me. For the past 6 years, I have worked in a job that feels unfulfilling to me. For 8 hours a day, I work in a windowless office that brings me no joy or contentment. And I know what you’re saying. “That’s life! That’s what it means to be an adult!” For a long time, I thought that too. I don’t just accept that as an answer anymore. I don’t believe that life is just about working at a mediocre job, only to barely scrape by on your bills and live for the weekend. I want more out of life than that. And I am the only person who can make that change happen.

What am I going to do, you ask? The answer is, and has been for quite some time is, “I don’t know.” I still tell people that I don’t know what I want to be when I grow up. I’m 42 now. You would think I have it figured out by now! For years now I have tried to figure it out. I even went back to school and got a bachelors degree. Since then, I haven’t changed jobs or even applied for a new job in the field of my degree. There are many reasons why I haven’t made a change to better my circumstances, but what it really boils down to is that they are all excuses.

I may not know exactly what I want to do for a living, but I do know exactly what I don’t want. I no longer want to work for anyone but myself. I want to pursue and make my own dreams happen, not someone else’s. I no longer want to waste my life away in an office where I can’t even see the outside. I want to be able to work on my own terms. I want to be available for my kids when they need me. I don’t want to spend my days doing work I feel no passion for. I don’t want to live life counting down the days to the weekend or having the “Sunday scaries”.

While I don’t have the answers to what I will do or how I will make it happen, I know that I have it within me to figure it out and make it a reality. I know that I am Divinely guided and that I am meant for more in this lifetime. I am taking small steps each day that will get me to where I want to be. Wherever that is! I hope this encourages you to make the choice to change the things in your own life that you are unhappy with. We are here for such a finite amount of time. Why not do the most you can to make the best of this life?

Enjoy the journey!

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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