Homemade raspberry jelly filling for cakes and cupcakes

Homemade Raspberry Jelly

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes


Sweet, homemade raspberry jelly. Easy to make. Great jelly to use for fillings in cake, cupcakes and on peanut butter and jelly cookies.



  • 4 cups frozen berries
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons water


  1. Place berries in medium pot and heat over medium-high heat until berries break down. Approximately 10 minutes.
  2. Bring raspberries to a light boil. Stir in sugar and return to boil. 
  3. In a separate bowl whisk together cornstarch and water, and pour into the raspberry mixture. 
  4. Stir the mixture vigorously for 1 minute and then remove from heat. Allow to cool and thicken, stirring occasionally.


Storage: Lasts 3-4 weeks in fridge, or 3-4 months in freezer. 

  • Category: Dessert
  • Cuisine: American