I'm with you, I prefer to strain the seeds -- I've found it easier to strain 1st then return the sauce to the pan with a little corn starch slurry to thicken (if filling a cake). I'm scared to use it with all the seeds!
Just followed the recipe... Came out so delicious! Love how you didn’t use tons of sugar.I strained out the seeds using a strainer since I will be using this seedless jam for my donuts. Thank you!
I made this yesterday as filling for my granddaughter's 3-layer chocolate raspberry birthday cake. This filling is DELICIOUS! I could eat it by the bowlful! Her birthday is next weekend, and I can't wait until everyone tastes this delicious cake! THANK YOU. BTW....I love your videos.
Thanks for there recipe..just try this..I think and it taste wonderful ❤️❤️..but maybe I'm adding to much water so when it cooked still runny is because I'm using the fresh one?..but it solved with a bit more of cornstarch .. I think I'm gonna make more homemade berries jams rather buying form stores..
Hi Sam, Can this be frozen? We have local raspberries that are 1,000 times better than store bought. It would be great if I could put some batches in the freezer for winter time. Thanks!!
This recipe is amazing!! It tastes delicious! It got a lot thicker in the fridge. If I microwave it before I add it to my cake, will the consistency turn out ok? Thanks!!
Thank you! Quick Q - isn’t 2C of frozen raspberries 16 ounces? You mentioned 8 ounces at the beginning, and I want to make sure I get the right amount of ingredients.
This is one of the tricky things when using cup measurements, there can be so much variation in weight, so whenever possible I recommend using weights. I do use 8oz when I make this. 😊
I know I’m late to the party here lol, but can I use turbinado sugar instead of white sugar since we are dissolving it anyway? Or am I going to the store? Lol
I prefer to use cornstarch because it makes the filling less "gummy" but you can use flour. You may find that you need to use a little bit more flour. :)
If you added this to a frosting would it make a raspberry frosting? Also if you add it to cake batter would it make a raspberry cake? I am not a pro baker so I have no clue 😂
It's a little more tricky than just adding it in. The frosting could "break" if too much is added in and for a cake, it's probably not the best idea unless a recipe calls for it. It can tend to make a cake "gummy"
Thank you for putting the ingredients and directions in the comments as well!
You’re welcome! 😊
I just made this. I strained the seeds and it still came out REALLY good! I’m pairing it with a lemon cake 😋 Thanks for this recipe!
You're welcome! I'm glad you enjoyed it! :)
I'm with you, I prefer to strain the seeds -- I've found it easier to strain 1st then return the sauce to the pan with a little corn starch slurry to thicken (if filling a cake). I'm scared to use it with all the seeds!
currently making a white chocolate raspberry father's day cake!! this recipe was incredibly useful, thanks so much!
I'm so glad you enjoyed it! :)
Just followed the recipe... Came out so delicious! Love how you didn’t use tons of sugar.I strained out the seeds using a strainer since I will be using this seedless jam for my donuts. Thank you!
I'm so glad you enjoyed it! I hope your donuts are awesome! :)
I made this yesterday as filling for my granddaughter's 3-layer chocolate raspberry birthday cake. This filling is DELICIOUS! I could eat it by the bowlful! Her birthday is next weekend, and I can't wait until everyone tastes this delicious cake! THANK YOU. BTW....I love your videos.
Thank you so much! I’m so glad everyone enjoyed it so much! 😊😊
Your instructions were clear and easy to follow. Thanks for posting this.
Thank you so much! I"m glad it was helpful. :)
Thank you for this recipe. I'm going to make my best friend a raspberry filled cake and I wanted to use frozen raspberries and your recipe is perfect!
I hope everyone loves it! ☺️
WOW! Super fast & Super Simple. Thanks so much for the video 👍🏾👍🏾. Very versatile too. I also think that it'll pair well with the White Cake.😋
It is sooo good with a white cake. ☺
I loved it so much I just made a cup of it and ate it with a spoon
I'm so glad you enjoyed it so much! :)
Used this for crepe filling, with great results
Sounds lovely! Enjoy 😍
Beautiful recipe thanks alot
Thanks for there recipe..just try this..I think and it taste wonderful ❤️❤️..but maybe I'm adding to much water so when it cooked still runny is because I'm using the fresh one?..but it solved with a bit more of cornstarch .. I think I'm gonna make more homemade berries jams rather buying form stores..
I'm so glad you enjoyed it! If it's still runny you can cook it a little bit longer to thicken it up. :)
I made this and I loved it its super easy
I'm so glad you enjoyed it so much! ☺️
Thank you for this recipe. Please how many days does it stay at room temperature?
Id recommend refrigerating it where it will be good for about a week. 😊
ooo this looks so good! you just got a new subscriber 😊
Thanks for following along! 😊
@@SugarSpunRun of course! I love to bake 😊
Yum, I’m going to try this for mooncake filling.
Hope it turns out great!
Um, yum! This looks amazing! Thank you for sharing.
Enjoy! 😊
Oooh gonna' try on a cheese cake! or cheese cake cupcakes! 🧀🍰🧁 😋😋
You've done it again...increased my waist line. 🙃🙃
😂That sounds awesome! I hope you love it. ☺
Thank you for this recipe. I'm baking my chocolate cake as I'm making this...
I hope you love it! :)
Sugar Spun Run - made my chocolate cake with the raspberry filling , and it came out amazing! My husband loved it 👍
Can I use this filling for the thumbprint cookies? Thank you for your amazing recipes :)
Sure thing! 😊
Amazingg 🤩 TRYING THIS RECIPE RIGHT NOW!
I hope you love it! :)
Hi Sam,
Can this be frozen? We have local raspberries that are 1,000 times better than store bought. It would be great if I could put some batches in the freezer for winter time. Thanks!!
Sure thing! 😊
Can you mix your rasberry filling with chocolate ganache in one layer p
Can this be used inside a choux pastry or would it be too wet?
Maybe a small amount layered with a pastry cream but I'm not sure how it would work as a filling all by itself.
That’s what I was thinking! Just wanting a flavored cream vs just vanilla 😃 I’ll give it a shot! Thank you!!
Hi! Do you know if I could use this recipe but replace it with different fruits?
You could use different fruits. You may need to adjust the amount of water added depending on how juicy the fruits you use are. 😊
This recipe is amazing!! It tastes delicious! It got a lot thicker in the fridge. If I microwave it before I add it to my cake, will the consistency turn out ok? Thanks!!
Yes, definitely! 😊
@@SugarSpunRun thank you!!
Beautiful tutorial!!!?! You just got a new subscriber
Welcome! I hope you love everything, :)
Happy Monday Beautiful Sam😊💃💫🙌!!!
Thank you so much! ☺
Wow really good
Thank you! 😊
How long can I store them? I’m thinking of making it today for Wednesday
The raspberry filling should be good for a week or two in an air tight container. :)
Thank you for sharing. From Canada
Thanks for watching!
How long does this last stored in the fridge
It should be good for 2 weeks in the refrigerator in an air tight container. :)
I dont have lemons. Will it taste just as good ?
The lemons add a little extra flavor so it won’t taste the same but it will still be tasty. 😊
Thank you! Quick Q - isn’t 2C of frozen raspberries 16 ounces? You mentioned 8 ounces at the beginning, and I want to make sure I get the right amount of ingredients.
This is one of the tricky things when using cup measurements, there can be so much variation in weight, so whenever possible I recommend using weights. I do use 8oz when I make this. 😊
@@SugarSpunRun thank you!
THANK YOU!
I know I’m late to the party here lol, but can I use turbinado sugar instead of white sugar since we are dissolving it anyway? Or am I going to the store? Lol
I haven’t tried it. Since it’s a more coarse sugar, my concern is it won’t dissolve as quickly and it will change the flavor a little bit. 😊
I love your videos!❤️❤️❤️
Thank you so much! ☺
Is there any substitute for cornstarch??
A little bit of flour.
Can you use bottled lemon juice if no fresh lemon on hand?
Can u do this with strawberries too
Honestly I haven't tried it, but I think it could work. :)
Amazing 😉
Can I use flour instead of cornstarch???
I prefer to use cornstarch because it makes the filling less "gummy" but you can use flour. You may find that you need to use a little bit more flour. :)
im gonna use this for my thumb print cookies
Sounds great!
Can I add lemon juice ?
I recommend adding a tablespoon for best flavor.
One cup is 8 oz. Two cups is 16oz
Did you use one cup or two?
You're referencing fluid ounces (volume). This recipe uses two cups of raspberries, which weigh about 8 ounces. Hope that helps 🙂
If you added this to a frosting would it make a raspberry frosting?
Also if you add it to cake batter would it make a raspberry cake?
I am not a pro baker so I have no clue 😂
It's a little more tricky than just adding it in. The frosting could "break" if too much is added in and for a cake, it's probably not the best idea unless a recipe calls for it. It can tend to make a cake "gummy"
@@SugarSpunRun Hmm okay. Thanks for telling me so I didn't have to find out myself
Why did my mixture turn dark purple
Did you use mixed berries?
@@SugarSpunRun
No but I did use lime instead of lemon
AMAZING,😋 YUMMY ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,