Fruit Filling
(from 226-2tone’s recipe box)
Makes 3½ cups
We like to use brightly colored dried fruit, such as dried apricots, peaches, cherries, and cranberries. It’s important to match the flavor of the jam to that of the dried fruit; if you can’t find matching jam, use a complementary flavor and color. Add a few drops of food coloring, if desired, to brighten the filling’s color.
Source: americastestkitchenfeed.com (from RecipeThing user Bethany)
Categories: Desserts
Ingredients
- 1 cup (5 ounces) dried fruit (see note above)
- 1/4 cup orange juice
- 1 tablespoon water
- 1 teaspoon unflavored gelatin
- 3 cups jam, room temperature (see note above)
Directions
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Bring the dried fruit and orange juice to a simmer in a small saucepan over medium-high heat, then remove from the heat, cover, and let sit until the fruit is softened, about 10 minutes. Meanwhile, measure the water into a small bowl, sprinkle the gelatin over the top, and let sit until softened, about 5 minutes.
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Stir the gelatin mixture into the warm fruit mixture to dissolve, about 1 minute. Process the warm fruit mixture and jam together in a food processor until the fruit is finely chopped, 5 to 15 seconds. Transfer the mixture to a medium bowl, cover, and refrigerate until set, at least 8 hours or up to 1 week.