Recipe: Raspberry Filling

Posted by Jen Chiappisi on Sunday, January 31st, 2010 in Recipes

This is a recipe for Raspberry Filling with as few ingredients and instructions as possible – super easy.  It includes ingredients, instructions and any further information that might help you recreate it.


  • 12 ounces of Raspberry Seedless Jam
  • 1 Raspberry Jello Packet (or Unflavored Gelatin works as well)


In small saucepan, slightly heat jam so that it has no lumps and is generally thick consistent.  Remove from heat and stir in jello well.  If you wish to use the mixture quickly, place it in the freezer for at least 30 minutes.  If you have made it in advance, refridgerate overnight.

Further Information:

For best results on the cake, use buttercream icing to create a dam around the outer rim of the cake.  Let the buttercream dam sit until it has crusted over slightly before pouring the raspberry filling in.

If the filling is too solid to pour, stir it and let it sit a few moments to gradually heat up.

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