Strawberry Filling Too Thin!

Baking By lkern777 Updated 5 Jun 2014 , 1:27am by lkern777

lkern777 Posted 5 Jun 2014 , 12:00am
post #1 of 5

I made a strawberry filling yesterday and it is still very runny. Is there any way to thicken it up? I have made this filling before with no problems, but I doubled the recipe this time and it never thickened completely.

 

Here's the recipe:

 

2-12 oz packages of frozen strawberries, thawed and drained

1-1/2 cups water

1.5 cups sugar

2 Tbsp lemon juice

4 Tbsp cornstarch, dissolved in 1/2 cup water

 

Combine berries, water, sugar & lemon juice and boil for 15-20 minutes or until berries have broken down.

Strain berries to remove seeds and return to pan.

Add constarch mixture and bring back to a boil. Boil for 5 minutes.

Remove from heat and cool completely. Refrigerate overnight. Stir before filling cake.

 

 

I do have some unflavored gelatin at my disposal. Can I use that to thicken it? If so, how do I do it and how much should I use?

 

Thanks in advance!

4 replies
thecakewitch Posted 5 Jun 2014 , 12:20am
post #2 of 5

It just needs to cook some more.

lkern777 Posted 5 Jun 2014 , 12:41am
post #3 of 5

Quote:

Originally Posted by thecakewitch 
 

It just needs to cook some more.

 

Thank you. Do I just put it back in a pot and cook it down a bit? How do I know how long to cook it? Sorry to be dense, but I am a terrible cook who loves to decorate. :sssh:

thecakewitch Posted 5 Jun 2014 , 1:23am
post #4 of 5

Yes, just put it back in a pot and cook it down. This is how I check if the 'jam' I'm making is thick enough: Refrigerate or freeze a plate until very cold. Drop about a teaspoon on the cold plate. The cold plate will cool down the hot jam fast and then you'll be able to check how thick it will be at that moment. If it's still runny, cook some more.

lkern777 Posted 5 Jun 2014 , 1:27am
post #5 of 5

AThank you so much. I am cooking it down now. I'll,put a plate in the freezer now as well. I'll let you know how it turns out.

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