I just use polaner's seedless raspberry preserves. I get it at my Cracker Barrell Old Country Store.
I would just get a jar of the seedless raspberry preserves instead of messing with straining the one you have. I put a thin layer of buttercream down, and then top it with the raspberry preserves right out of the jar.
ditto what jardot22 said! Delicious, easy and looks great when sliced 
what is the ratio of jello to jam? just one full envelope stirred right into one avg. size jar?
I just recently made the following Raspberry Filling and found it very easy to make. It was my first time making it and came out great!!! I received great ravs on it as well. They loved it!!
You can find it in the Recipes - Raspberry Filling by Merissa
I tweaked an Emeril recipe for this. I was on the hunt for a homemade raspberry filling that didnt soak into the cake.
I have used this on a white cake without a thin coat of buttercream and it does not soak.
2 12 ounce packages of frozen raspberries (not packed in syrup)
1 1/3 cups water
1 1/2-2 cups granulated sugar (or to taste. 2 cups will be pretty sweet)
2 T of lemon juice (optional)
5-6 T of cornstarch dissolved in 1/2 cup of water
In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain with a fine mesh sieve. Return the stained mixture to the heat. Dissolve the cornstarch in 1/2 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally. Remove from heat and cool completely. It will take awhile to set up. It will thicken like a jelly. May stir it for easier spreading on cake.
Sugarmoma...yes, I use one jar of jam to one box of jello. And just a recommendation....when I put a jelly/jam type of filling on my cakes, I find it to soak in and get soggy to me. Some people like it but I don't. So I read (on CC) to put a thin layer of BC down first (after making a dam, of course) to keep the jellied type of fillings from soaking into the cake.
I just recently made the following Raspberry Filling and found it very easy to make. It was my first time making it and came out great!!! I received great ravs on it as well. They loved it!!
You can find it in the Recipes - Raspberry Filling by Merissa
I tweaked an Emeril recipe for this. I was on the hunt for a homemade raspberry filling that didnt soak into the cake.
I have used this on a white cake without a thin coat of buttercream and it does not soak.
2 12 ounce packages of frozen raspberries (not packed in syrup)
1 1/3 cups water
1 1/2-2 cups granulated sugar (or to taste. 2 cups will be pretty sweet)
2 T of lemon juice (optional)
5-6 T of cornstarch dissolved in 1/2 cup of water
In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain with a fine mesh sieve. Return the stained mixture to the heat. Dissolve the cornstarch in 1/2 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally. Remove from heat and cool completely. It will take awhile to set up. It will thicken like a jelly. May stir it for easier spreading on cake.
This is the recipe I use also, and it really does not soak through. Everyone that has tried it loved it.
I want to try the recipe for raspberry filling mentioned here by caralinc. I will of course pipe a stiff icing dam, but I don't know how thickly to spread the filling. I've never used a fruit filling before. Any suggestions? Will there be any danger of the layers slipping and sliding?
Quote by @%username% on %date%
%body%