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Depending on how thick you want this and what it will be used for, you can adjust the cornstarch between 4 and 6 Tbsp.
1 1/3 cups water
1 1/2 cups sugar
2 tbsp lemon juice
5 tbsp cornstarch dissolved in 1/2 cup of water
In a medium saucepan combine the raspberries, water, sugar and lemon juice and bring it to a boil stirring occasionally. Turn down heat and simmer for 15 minutes or the raspberries have broken down.
Remove from the heat and strain with a fine mesh sieve (or cheesecloth) into a clean pot and return to heat. Mix the cornstarch in 1/2 water then add some of the hot syrup to it. Pour this into the pot of syrup and stirring constantly, bring back to a boil. Reduce heat and simmer, stirring occasionally, until it is thickened and clear about 5 minutes.
Remove from heat and cool completely. Filling may be transferred to a heat resistant bowl or container uncovered until cool. It will may take awhile to set up like jelly.
Yields 3 1/2 cups
Raspberry Filling/Sauce
2 12-ounce packages of frozen raspberries (IQF, not packed in syrup)
1 1/3 cups water
1 1/2 cups sugar
2 tbsp lemon juice
5 tbsp cornstarch dissolved in 1/2 cup of water
In a medium saucepan combine the raspberries, water, sugar and lemon juice and bring it to a boil stirring occasionally. Turn down heat and simmer for 15 minutes or the raspberries have broken down.
Remove from the heat and strain with a fine mesh sieve (or cheesecloth) into a clean pot and return to heat. Mix the cornstarch in 1/2 water then add some of the hot syrup to it. Pour this into the pot of syrup and stirring constantly, bring back to a boil. Reduce heat and simmer, stirring occasionally, until it is thickened and clear about 5 minutes.
Remove from heat and cool completely. Filling may be transferred to a heat resistant bowl or container uncovered until cool. It will may take awhile to set up like jelly.
Yields 3 1/2 cups
