I had a petit four the other day from a fine French Bakery in NC. The raspberry filling was very thick compared to the usual pie filling or jam that I have used in the past. I was looking to see if anyone had any recipes for fruit fillings that are thicker than the norm. I have an upcoming order for "pie pops" and the filling concerns me??!!

i take 1-2 peeled cored granny smith or other real tart apples* and a fresh or frozen berry mixture of just strawberries, or strawberries plus whatever combination of raspberries, blackberries and blueberries cook them down without water, minimal sugar and some lemon juice until i could sieve it -- so do that removing all the seeds--cook it again until it is as thick as i want--you can test it by placing a dollop on a saucer--and set the saucer on a slant and if it weeps--it's not ready

* pectin

Thank you K8memphis. I will give that a try!

and i mean you need to let it sit slanted for a few minutes of course to see it it weeps--15-20 minutes or so-

best to you