I know I have seen it written here before about using preserve as a filling but I cant find it any place so I will ask you and maybe you remember seeing it.
Can I use raspberry preserve as a filling and if so do I have to add something to it so it doesn't taste like I put jelly in my cake (ie buttercream, whipped cream)? And what about it sitting out all day? the jar says refrigerate after opening so should it not sit out all day at a graduation?
If there is anything else that I need to know about using this please let me know.
Thanks in advance.

I havent done it yet, but I read to mix it with buttercream. I THINK I recall seeing a recipe where they didnt mix it with anything, but I could be wrong. I cant seem to find that recipe anywhere.

Thank you so much for your help.

You can use the raspberry straight from the jelly jar if you want (use the no sugar added ones). I have also used the canned raspberry fillings. I think they are made by Solo or something like that. They are in the baking isle. I like them better since they don't taste like jam.

http://www.cakecentral.com/cake-decorating-ftopict-628690-.html

msulli10
Thank you for your responce but why the no sugar added ones?

topaz176
thank you for the link that helps a lot.

I prefer the no sugar ones because they are too sweet. I use Smuckers natural fruit if I use jar stuff. I actually prefer the sleeve fillings which I buy on line.

I use jar fillings all the time. That is what is most requested believe it or not. Never had anything bad happen but I guess as long as its not in heat it will be fine. You can also mix it with non dairy whipped topping. We use that all the time.

I have used Dickinson's seedless raspberry preserves by itself and mixed with equal parts buttercream as filling. Both ways are delicious (does not taste like jam) and can stay at room temp.

The Polaner Allfruit stuff is really good....nobody realizes its "just jam" although I do call it "preserves".

I've done it plain and mixed with buttercream. I didn't have any problem with it sitting on the counter for 24 hours.

Thank you all so very much for all your information. You are all great.
Thanks again
Shannon

There is another thread on here somewhere -- sorry, I don't remember who the OP is to give credit -- where you mix a jar of jam or preserves with a package of dry jello. Heat the jam until it is fairly warm (I do mine in the microwave) and stir in the dry jello until it has dissolved. It bumps up the flavor and, IMHO, greatly increases the consistency of the jam. It does not have to be refrigerated for at least a couple of days. You can mix and match the jam/jello flavors to come up with some really good combinations.

After hearing so many good things about the sleeve fillings, I ordered some for my last wedding. The apricot (filling for the Hook 'em Horns burnt orange tiers) was excellent. The raspberry was a little sweet for my taste, but all of the white chocolate raspberry cake was gone so the guests enjoyed it. I will be using the raspberry again this weekend for an outside wedding. I'm worried enough about my buttercream (using indydebi's recipe). I certainly don't want to have to worry about the filling!

I have made the jelly/jello combo many times. It makes a great filling. Just match the (seedless) jelly up with the jello.