Making homemade fillings are easy and taste so good in your cookies. In this version, I have added lemon to brighten up the blackberries. This filling has all the blackberry seeds which I love. Blackberry seeds according to MedicalNewsToday have many benefits.
Ingredients for FillingJump to Recipe for Amounts
- Fresh Blackberries
- Lemon juice
- Lemon zest
- Corn Starch
How To Make Blackberry Filling
Wash and cleans your blackberries. Some manufacturers leave parts of dried leaves in the package.
Add the blackberries, sugar, and lemon zest to a saucepan. Turn the stove to medium heat and stir.
Bring to a low boil and start to crush the blackberries with a spoon or whatever you have handy.
Cook for 5 to 10 minutes as you continue to stir and smash the blackberries. Next, mix the corn starch and lemon juice and add this to the blackberries in the pan.
Turn the heat down so that the mixture is boiling gently. Continue to stir for another 5-7 minutes, and the mixture has thickened slightly.
Move the pan off the heat, and after it cools slightly, pour it into a glass jar. I leave it on the counter for about half an hour, then screw the lid on and put it in the refrigerator. Leaving it in the fridge overnight helps meld the flavors together.
When I used this blackberry filling on my blackberry cheesecake, I used it right out of the jar the next day. But, I have found if you are using this filling for a roll or swirl type cookie that is a log shape and sliced, I strain the juice out of it first before using it.
The reason is that the juice bleeds into the cookie dough swirls.
Homemade Blackberry Lemon FillingBarbara Hall
- 10 ounces (283.5 g) Fresh Blackberries
- ¼ cup (50 g) Sugar
- 1 teaspoon (1 teaspoon) Lemon juice
- ¼ teaspoon (0.25 teaspoon) Lemon zest
- 1 teaspoon (1 teaspoon) Corn Starch
- Wash and clean the blackberries. Add them to a saucepan along with the sugar and the lemon zest. Bring to a boil and continue to stir and smash the blackberries for 5 to 10 minutes. They soften as you cook them.
- Mix the lemon juice and cornstarch in a small bowl and add it to the blackberry filling. Turn the heat down to a medium-low so that it is gently boiling. Continue for 5-7 minutes until it thickens slightly. Move the pan off the heat to cool slightly. Pour into a glass jar and let it cool for half an hour. At a lid and refrigerate overnight.