Description
This Raspberry Filling for Desserts is a luscious, homemade jam-like topping perfect for pies, tarts, cheesecakes, or any dessert that calls for fresh berry flavor. Made with fresh or thawed frozen raspberries, sugar, and a smooth cornstarch slurry to thicken, it delivers a perfect balance of sweet and tart with a hint of vanilla and lemon. This guide walks you through the simple stovetop simmering process to create a versatile raspberry filling that thickens beautifully and enhances your favorite desserts.
Ingredients
Scale
Raspberry Filling Ingredients
- 6 cups fresh raspberries (about 3 pints), or frozen raspberries (thawed)
- 1 cup granulated sugar (adjust to taste depending on the sweetness of the berries)
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon vanilla extract (optional, but highly recommended)
- Pinch of salt
Instructions
- Rinse the Raspberries: Gently rinse fresh raspberries under cold water, or if using frozen, ensure they are fully thawed and drained of excess liquid to prevent watering down the filling.
- Combine Raspberries and Sugar: In a medium saucepan, gently mix the raspberries with granulated sugar until the berries are evenly coated with sugar.
- 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 the raspberries soften and release their juices, stirring frequently to avoid burning on the bottom.
- Smash Some of the Berries (Optional): For a smoother texture, gently mash some raspberries against the side of the pan using a potato masher or back of a spoon.
- Whisk Cornstarch and Water: In a small bowl, combine cornstarch with cold water and whisk until smooth with no lumps.
- Slowly Add Slurry to Raspberry Mixture: Gradually pour the cornstarch slurry into the simmering raspberry mixture while continuously stirring to integrate it evenly.
- Stir Constantly: Keep stirring constantly as the filling thickens to prevent lumps and sticking to the pan.
- Simmer and Thicken: Maintain the mixture at a simmer and cook for an additional 2-3 minutes until the filling thickens enough to coat the back of a spoon.
- Remove from Heat: Once desired thickness is achieved, take the saucepan off the heat to stop further cooking.
- Add Lemon Juice and Vanilla Extract: Stir in freshly squeezed lemon juice and optional vanilla extract to brighten flavors and add depth.
- Add a Pinch of Salt: Add a small pinch of salt to balance the sweetness and enhance the overall flavor.
- Taste and Adjust: Taste the filling and adjust sweetness or tartness as desired, adding more sugar or lemon juice if needed.
- Cool Slightly: Let the raspberry filling cool slightly; it will thicken more as it cools, ready to be used in your favorite dessert recipes.
Notes
- To make a smoother filling, mash the raspberries more thoroughly during cooking.
- If you prefer a chunkier texture, skip mashing or mash only a few berries.
- Adjust sugar quantity based on the natural sweetness of your berries and your personal taste.
- For storage, refrigerate the filling in an airtight container for up to one week or freeze for longer preservation.
- This filling freezes well; thaw and stir before using.
- Use freshly squeezed lemon juice for best flavor.
- Vanilla extract is optional but enhances the filling’s flavor complexity.
- If the filling becomes too thick after cooling, gently stir in a little water to reach the desired consistency.