Description
This homemade raspberry filling is a luscious, vibrant accompaniment perfect for a variety of desserts. Made by simmering fresh or thawed frozen raspberries with sugar and thickened with a cornstarch slurry, this filling offers a balanced blend of sweet and tart flavors enhanced by fresh lemon juice and vanilla extract. Its smooth, jam-like consistency makes it ideal for pies, tarts, cheesecakes, and more.
Ingredients
Scale
Main Ingredients
- 6 cups fresh raspberries (about 3 pints), or frozen raspberries (thawed)
- 1 cup granulated sugar (adjust to taste)
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon vanilla extract (optional, but highly recommended)
- Pinch of salt
Instructions
- Rinse the Raspberries: Gently rinse the fresh raspberries under cold water. If using frozen raspberries, ensure they are completely thawed and drain any excess liquid to avoid watering down the filling.
- Combine Raspberries and Sugar: In a medium saucepan, gently mix the raspberries with granulated sugar, evenly coating the berries with sugar to help extract their natural juices.
- Simmer the Mixture: Place the saucepan over medium heat and bring the raspberry and sugar mixture to a gentle simmer, stirring occasionally to prevent sticking.
- Cook Down the Berries: Continue simmering for 8-10 minutes until raspberries soften and release ample juice, stirring frequently to avoid burning or sticking on the pan bottom.
- Smash Some of the Berries (Optional): Use a potato masher or the back of a spoon to gently crush some raspberries for a smoother texture while still retaining some berry chunks.
- Whisk Cornstarch and Water: In a small bowl, blend the cornstarch and cold water until fully smooth, creating a slurry to thicken the filling.
- Slowly Add Slurry to Raspberry Mixture: Gradually pour the cornstarch slurry into the simmering berries while stirring continuously to prevent lumps.
- Stir Constantly: Maintain steady stirring as the cornstarch blends with the raspberries to evenly thicken the mixture.
- Simmer and Thicken: Keep simmering the filling over medium heat for another 2-3 minutes until it reaches a thick consistency that coats the back of a spoon.
- Remove from Heat: Once the desired thickness is achieved, take the saucepan off the heat to stop cooking.
- Add Lemon Juice and Vanilla Extract: Stir in fresh lemon juice and optional vanilla extract to brighten the flavor and add aromatic depth.
- Add a Pinch of Salt: Add a small pinch of salt to enhance and balance the natural sweetness and tartness of the filling.
- Taste and Adjust: Sample the filling and tweak sweetness or acidity as needed to suit your palate.
- Cool Slightly: Allow the raspberry filling to cool before using or storing; it will thicken further as it cools, perfect for spreading or spooning into desserts.
Notes
- Adjust sugar based on the sweetness of your raspberries or preference.
- Use fresh lemon juice for best flavor, not bottled.
- The filling will thicken more as it cools; if too thick, gently reheat with a splash of water.
- Store in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- For seedless filling, strain through a fine mesh sieve after cooking.
