Instructions

1. I start with a large pot and simmer the berries on med high for aprox 30-40 minutes, if using fresh berries iI would add 1 cup of water. After 40 minutes add in 1 cup of sugar, a little at a time, and let boil stirring occasionally for about 10 minutes. Turn the heat down to medium low. Mix 2 tbs of the cornstarch with 1/3 cup cold water and then add to the boiling berry mixture, repeat until you have added 6 tbs cornstarch. Let the mixture sit and boil for aprox. 15 minutes, stirring frequently to prevent burning and sticking. Let the mixture cool for 30 minutes then pour it into a gallon ziplock bag and refrigerate at least 24 hours. I have always used my filling up within the week, so I am not sure how long it keeps after that, and I filled two 8″ cakes with it.