Whether you wanna use it as a cake filling, pie filling, or as an ice cream topper this simple, easy recipe for blackberry filling is a great way to make many different desserts and takes no more than five minutes to prepare with fresh or frozen blackberries.
½cup(120ml)Water (see notes below)
Prevent your screen from going dark
In a saucepan, over medium heat, add the blackberries, sugar, lemon juice, and ¼ cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some blackberries whole.
Combine the remaining water with cornstarch. Add it to the blackberries. Continue to cook on low heat until the filling is thick and glossy. Remove and let cool for a while. Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
At this point, you can strain the seeds by simply pouring the filling thru a sieve. Or leave it fruity and chunky just as I have here.
Remove and pour into a mason jar. Let cool completely or use as directed in your recipe.Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.
You can use fresh or frozen fruits. Make sure to check if the fruits are sweetened and adjust sweetness accordingly.
Also, if the fruits are frozen you may need a little less water. You can omit the additional water and add only sugar, lemon juice, and salt. Once the sugar dissolves adjust water if necessary.
Use fine-grain white sugar so it dissolves easily and does not affect the color of the filling. For example, brown sugar can give a very dull red color.
Overcooking the fruit filling causes the cornstarch to become lumpy. If that happens just add a little water and cook to the right consistency.
This filling will stay in the fridge for a week but can be frozen in the freezer for up to 3 months.
Doubling the recipe - If you double the amount do not double the amount of water and cornstarch. You can add ½ cup water with 1 tablespoon of cornstarch for up to 500 grams / 15 oz of fruit. Otherwise, it takes longer to reduce the water.
The cornstarch needs to be activated for the filling to thicken up. Otherwise, it will be very syrupy with a starchy taste.
If the filling is too thick means the water is reduced considerably, you can add a little more to bring it to consistency. Add regular water when still hot or warm water when the filling has cooled.
When cooled, if the filling is too thick, first give it a good mix, only then add a few tablespoons of water as necessary.
If used to fill a cake, make sure to fruit filling make so to make a frosting dam around the edges of the cake. This will prevent the filling from coming out of the sides of the cake. See my video, how to level, fill, torte a cake
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you