Fruit Juice Filling

Preparation info

  • Difficulty


  • Yield:


    ¾ ounce servings

Appears in


IngredientOuncesGramsBaker’s Percentage
Fruit juice, white grape or other14400100
Sugar, regular granulated1307


Method of Preparation

(for fruit fillings with no added starch, control 2 minute boil cornstarch, 8 minute boil cornstarch, tapioca starch, and modified food starch)

  1. Select any clear fruit juice such as white grape, apple, or cranberry. For low-acid juices like white grape or apple, add a small amount of acid to the entire amount of juice used throughout the experiment (3–6 grams citric acid, or juice of two or more lemons, for every 32 fl. oz./1 liter of juice). This will accentuate results on products cooked for different lengths of time.
  2. Place starch and sugar in bowl. Stir to blend. For unthickened sauce, place only sugar in bowl.
  3. Add 5 ounces (150 grams) of fruit juice to starch-sugar and whisk until dispersed.
  4. Place remaining fruit juice in saucepan and bring to a boil.
  5. Add starch-juice mixture to boiling liquid, stirring constantly with a heat-resistant silicone spatula.
  6. For unboiled fillings, remove from heat immediately and proceed with step 8.
  7. For boiled fillings, return mixture to a boil and boil for the stated amount of time (2 or 8 minutes), stirring constantly. For fillings boiled for 8 minutes, add a measured amount of water, if necessary, to prevent burning from excessive water evaporation.
  8. Remove from heat and cool slightly.
  9. Use a tasting spoon to taste a small amount of thickened filling, confirming that it is smooth and that starch did not bead or ball up. (Do not confuse grittiness of undercooked starch with beading/balling of improperly dispersed starch.) If filling is not smooth, do not strain; discard and begin again. Do not reuse tasting spoon without first washing it thoroughly; saliva contains a very potent amylase that will thin out fillings.

Method of Preparation

(for fruit filling thickened with quick-cooking tapioca granules)

In step 3, add granules and sugar into full amount of cold fruit juice. Set aside for 15 minutes to soak. Omit steps 4 through 6 and proceed as above with step 7, boiling for a full 5 minutes. Granules will be translucent but still intact.

Method of Preparation

(for fruit filling thickened with instant starch)

In step 3, slowly sprinkle starch/sugar onto full amount of cold fruit juice, while stirring gently with a whisk. (Too much whisking will trap air into filling.) Omit steps 4 through 9.

If starch begins to clump (this may occur with instant starches that are very fine powders), start by first blending starch with additional sugar, up to five parts by weight.