Easy Raspberry Filling

I have had requests to post this easy filling. I also use this for strawberry filling, but I will still post it separately.

Ingredients

  • 1 small jar SEEDLESS raspberry jam
  • 1 small box raspberry jello

Instructions

  1. Pour the powdered jello in a bowl.
    Nuke the Jam for one minue.
    Pour jam into bowl with jello.
    Stir until dissolved.
    Refrigerate overnight if possible.

Note: If you find it is too firm to spread, nuke for a few seconds. Always pipe a buttercream dam and do not fill filling above dam. This filling will soak into cake, so I recommend spreading a light layer of buttercream down first.

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Comments (32)

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I am trying to find a way to make this a tiny bit thicker. I LOVE this recipe and it's sooooo easy. My kids won't stop eating it. I had to take it away. I'm using this for a wedding cake tonight. Wish me luck! So yummy. Thanks!

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three4thequeen--i find after it has set back up in the frig with the jello and jam, it has a nice thick(er) consistancy. I always make it 24 hours in advance to let everything set back up.

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Miss Confection. I find it in Walmart right next to the regular raspberry and strawberry. :) I didn't know it was there until I started looking...

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This is a wonderful, easy recipe. I am also going to try it with peach preserves/jello. Like to try with apricot preserves, but I don't think they make apricot jello, do they?

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Verosuperstar...so sorry you didn't like it. That's the thing with food....it is very subjective to ones owns tastebuds. Msmona..you do not dissolve the jello...just pour the powdered jello into the jelly.

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Has anyone tried this with unflavored geletin. I have a daughter that is allergic to red dye and I was going to see if I could find a jam with no dye and make it that way. Maybe it would need a bit more sugar?

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Occheermommy..I should be ok with unflavored geletin. The jello in addition to additional flavor, thickens the jam. This can be used for wedding cakes...just ensure you spread a THIN layer of butter cream first, as this does seep. AND ensure you pipe a stiff dam. Jello is not dissoved...just pour from the box onto the jam in a bowl and stir real good. I always let overnight. It will not be gritty.

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Would a cake made with this filling need to be kept in the refrigerator? Would it be ok to leave out for a few hours?

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I"ve been looking for a raspberry filling. This recipe sounds both easy AND wonderful, and I can't wait to try it!

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I"m going to try this in a wedding cake tasting. I'll let all knoiw how it worked out I'm going to try it with raspberry gelatin and also the unflavored to see the dif. thanks for all the inputs. this is the best website, I use it all the time. wish me luck.

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This is soooo easy and I get raves about it! I personally don't care for raspberry, so I can't say personally how it is, but I've used for a filling and I always get "it's a keeper!" Thanks so much for posting!

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Okay I made this tonight and it was just what I needed but I I have a cake order for this next weekend and I have more then enough to use for it left how long can I keep this before it would no longer be good to use on a cake?

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Jennifer---I see your post is a couple months ago...but to answer anyway, I freeze the left over. Never have to throw out the extra.

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This is soooo yummy! I have tried a few different flavor combinations, and they have all worked so far. So easy, and makes me feel less like a bumbling baker! Thank you oodles!

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I make something similar, but I will try this. I find that Raspberry Jam, seeded or not, is very flavorful and rich without adding MORE Raspberry flavor, so I am in favor of adding unflavored gelatin.

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Another idea for a filling is to use a jar of apple jelly (not a strong flavor) and add whatever flavor box of jello to that like lime or orange. You won't taste the apple jelly, just the jello flavor. This way it won't be too strong a flavor. I think Strawberry Jam and Strawberry jello is too strong and concentrated.


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