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 17, 2023

A seed was planted. On second thought, the seed was already there. The seed was nurtured and has finally begun to grow. I’m not talking about a physical seed. I’m talking about a mental seed.

Years ago, a seed was planted in me to work on my shadow self. My shadow self; being the parts of me that I am ashamed of. The parts of me that I deny. The parts of me I deem unacceptable. The “dark” parts of me.

We all have them. Parts of ourselves that we would rather forget exist. It is difficult to look those parts of you in the face and acknowledge them. Hard as it may be, it is essential. It is necessary to look at those not so pleasant parts of yourself and acknowledge they exist. Necessary at least, for those who are interested in personal growth and development.

If you have ever taken a psychology class, you are likely familiar with Swiss psychiatrist, Carl Jung (1875-1961). Jung is the founder of analytical psychology and the author of the personal development method of shadow work. If psychology isn’t your thing, think of this as a spiritual process. If spirituality isn’t your thing, think of it as a process that provides you with the benefit of becoming more self-aware and to help you heal from your past.

Shadow work isn’t easy. It forces you to acknowledge the parts of yourself you keep hidden. The goal here isn’t to get rid of your shadow. That is impossible to do. You will always have your shadow self. The goal is to integrate your shadow self and help cultivate self-acceptance by putting in the work.

All of that being said, I have been avoiding this work for three years now! I have always made excuses about why I didn’t need to put in the work. The thought would always just be a tiny blip on my radar and I would push the thought away as soon as possible.

It wasn’t until I saw the movie Stutz on Netflix, that I really got it. The way that Phil Stutz explained and actually showed an example of it with Jonah Hill clicked with me. The lightbulb went on and I finally got it! I finally felt like this was the tool I needed to finally start the inner work.

I watched the movie for a second time, a day after I saw it for the first time. Except this time, I took notes. I had a realization that there is not just one part of a shadow self, there are many. In fact, I came up with a total of 14 shadows. Fourteen different versions of my past self that need to be acknowledged so I can begin to heal from the past. I have no idea if this is a lot or not. It sure seems like a lot, but I have no one else to compare it to. I may find that as I continue the work, there are more. Or I may find that by healing one, I heal several at the same time.

For now, my work has just begun. I have a long road ahead of me. But for the first time, I can finally say that I am ready to take control and continue to nourish this seed that has been planted in me.

I had no idea that by taking the first steps into working with my shadow, I would get catapulted into another spiritual awakening…

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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