Raspberry FillingIngredients12 oz. fresh or frozen raspberries (thawed)¾ cup water½ cu
Raspberry FillingIngredients12 oz. fresh or frozen raspberries (thawed)¾ cup water½ cup sugar2 tbsp cornstarchA pinch of saltInstructionsIn a small saucepan, bring the raspberries and water to a boil. Reduce heat, and let simmer for 5 minutes. Remove from heat. Press raspberries through a sieve and discard seeds. Let cool.In the same pan, combine the sugar and cornstarch. Stir in the cooled puree, and stir until smoothBring the mixture to a boil and cook for 2 minutes or until thickened.Transfer mixture to a separate bowl and let cool completely -- source link
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