Berry Filling Recipe

This thick berry filling recipe works great for pies, cakes or even in baked goodies. Firm enough that it will hold it's shape when sliced into and full of delicious flavor! Can be made with fresh or frozen berries. One recipe makes about 4 cups (enough to fill one 9" pie)

Course Dessert

Cuisine American

Keyword berry, berry filling, cake, cake filling, strawberry cake

Prep Time 10 minutes

Cook Time 20 minutes

cooling time 1 hour

Total Time 30 minutes

Servings cups

Calories 313kcal

Author Elizabeth Marek

Ingredients

28 oz frozen or fresh berries
6 oz Juice from berries plus water if you need more, divide in half
5 oz sugar
2 oz cornstarch
1/2 tsp salt
1 lemon zest
1 Tbsp lemon juice

US Customary - Metric

Instructions

Defrost or slice berries and strain off excess juice into a bowl. Combine the juice with enough water to make 6 oz total.
Place berries, sugar, salt and 1/2 of juice/water mixture into a medium sauce pan. Bring to a boil, stirring constantly and cook 5-6 minutes
Combine corn starch with second measure of juice/water mixture and make a slurry. Pour mixture into the hot berries and stir constantly until mixture goes from cloudy to clear and is thick. Mixture should be slightly thick when hot. If too loose and watery, add more cornstarch (1 Tbsp dissolved in 2 tsp water) as needed.
Remove mixture from heat and stir in lemon juice and zest.
Cool mixture fully before using. Store excess in the fridge or freeze for up to 6 months.

Nutrition