Step 1

In a small bowl, briskly whisk the cornstarch into the water.

Step 2

In a medium saucepan over medium heat, combine the fruit, sugar, salt, lemon, nutmeg, and orange zest.

Step 3

Cook, stirring occasionally, until the fruit is broken down, 6 to 10 minutes.

Step 4

Add the cornstarch mixture, bring to a boil, and cook, stirring vigorously in a figure-eight pattern, for 2 minutes more. The mixture will thicken to a jelly-like consistency.

Step 5

Remove from the heat. Pour the filling into a bowl and let cool at room temperature for 15 minutes.

Step 6

Cover with plastic wrap, pressing it against the surface of the filling, transfer to the fridge, and let cool completely, about 40 minutes more. (You can stash this in the fridge for up to 3 days.)