Hello and Welcome!
March 1, 2022
No Comments
Easy Raspberry Filling!
Save For Later!
Disclaimer: This section contains affiliate links, which means I may earn a small commission when you purchase through links on my site at no additional cost to you.
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.
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.Â
Ingredients:
* Raspberries – You can use fresh or frozen.Â
* 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.
Â
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.
RECENT POSTS
weighted Hula Hoop Challenge
July 1, 2022
No Comments
Spiritual Awakening – A New Beginning
November 14, 2022
2 Comments
Easy Raspberry Filling!
This raspberry filling can be used in cake, cupcakes, or even as a syrup on pancakes!
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.