Raspberry Filling Recipe

A spoonful of raspberry filling, which is nice and thick.

5 from 1 vote

Raspberry filling is a sweet, tangy mixture made from raspberries, sugar, and a little lemon. Great for cookies, pastries, cookie bars, and even on toast.

Prep Time10

Total Bake Time25

Chill1

Total Time1 35

Course: Filling

Cuisine: American

Difficulty: Easy

Servings: bars

Calories: 54kcal

Ingredients

24 ounces (24 ounces) Raspberries
½ cup (100 g) Sugar white
2 Tablespoons (2 Tablespoons) Corn starch
1 Tablespoon (1 Tablespoon) Lemon juice
½ teaspoon (0.5 teaspoon) Vanilla Extract
½ Tablespoon (0.5 Tablespoon) Butter unsalted

Instructions

I used a 3-quart saucepan simply because it has more bottom of the pan surface with the heating element. Rinse all the raspberries in a colander and try to get as much of the water off, then add them to the saucepan. Next, juice the lemon and set it aside. Weigh or measure the white sugar and add it to the raspberries in the saucepan.
My stove is induction, so you may have to adjust times based on your stove. There are some setting differences between electric, gas, and induction. Start by adding the raspberries and sugar to a 3qt saucepan on a medium-high heat. This takes a good 5 to 6 minutes for the sugar to dissolve and come to a boil. During this time, the raspberries soften, and I use a wooden spoon to press the raspberries along the side of the pan to break them apart.
Continue to stir and break down the raspberries. You want to reduce the liquid by keeping the raspberry mixture at a medium boil. This takes about 8 minutes. The liquid will thicken a little as you reduce the liquid. Add the corn starch to a small bowl and the lemon juice. There will not be enough lemon juice to stir the corn starch. So, I add some of the raspberry liquid to the lemon and cornstarch so that you can mix the corn starch. Then add the corn starch mixture back into the saucepan. Stir for another 3 minutes so the raspberry filling can thicken.
Take the pan off the heat and add the vanilla extract and the pat of butter and stir until the butter has melted. Pour the raspberry filling into a bowl or something with a spout. After the raspberry filling has cooled for about 20 minutes, transfer to a glass container that has a tight-fitting lid. Chill for at least an hour or over night.

Notes

The calculated nutrition value is based on this raspberry filling being used in the Raspberry White Chocolate Almond Shortbread Bars. This shortbread has 16 bars to the recipe.

Nutrition