• In a medium saucepan add the raspberries and sugar and cook on medium heat. Mash the raspberries once the natural juices start to come out.
• Allow the raspberries to cook on medium low heat for 5 to 10 minutes or until the liquids have reduced.
• The mixture will look a bit thin but will thicken later as it cools.

Strain the seeds(optional)

• Use a fine mesh strainer and strain the seeds out, the filling will not be as thick.

Storage:

• Store filling in an airtight container in the refrigerator for up to one week and 3 months in the freezer.