There is just something nostalgic about cherry pie filling. The bright red color, the sticky sweet flavor, the way it bubbles up around the buttery crust. This homemade canned cherry pie filling is packed with just the right amount of sweetness. Whether you’re looking for the best canned cherries for baking or want to try canning cherry pie filling yourself, this easy recipe is perfect for pies, cobblers, and more.
Jump to RecipeWhy You’ll Love This Homemade Cherry Pie Filling
- Uses sour cherries for a more “bakery” flavor
- No artificial stuff
- Thickens perfectly for pies, but also works for other desserts
New to Canning?
If you are new to canning or unsure about the supplies needed and safety, I recommend checking out the National Center for Home Food Preservation. Their site is full of solid, reliable info.
Ingredients You’ll Need
- Fresh sour cherries
- Sugar
- ClearJel (vs cornstarch – especially when canning)
- Lemon juice for acidity
- Cinnamon (Optional)
- Almond extract for that signature flavor note (optional but I highly recommend)
How to Make Homemade Canned Cherry Pie Filling
Prep the Cherries
Start by washing your cherries and removing any stems or bad cherries.
The Pit Struggle Is Real:
I use a cherry pitter that only does one cherry at a time (ugh). Next year, I’ll be using a multi-cherry pitter. You’ll want a large bowl underneath to catch the juice as you pit.
Tip: Once I’ve got a bowl of pitted cherries, I pour them into a bowl of water with the juice of half a lemon or a pinch of citric acid. This keeps them fresh while I finish the rest.
After all the cherries are pitted, I dump the pits in a colander over a bowl to collect the juice. You will need that juice later.
Sterilize Your Jars
Wash jars and sterilize by boiling them in a water-bath canner for at least 10 minutes. Keep the jars in the hot water until you are ready to fill them. For this recipe I need about 7 quart jars. Go ahead and get your lids, rings, funnel, and other tools sterilized and ready, too.
Make the Filling
In a large heavy bottom pot combine the following:
- Clear Jel (preferred over cornstarch or flour for safe canning)
- Sugar
- Cherry juice (collected while pitting)
- Water
- Cinnamon
- Almond extract (optional but lovely)
Stir this mixture over medium heat until it is thick and bubbly. I then add lemon juice and cherries. Stir gently so cherries stay whole and pretty.
Fill & Process the Jars
- Ladle the hot filling into your warm jars, leaving 1 inch headspace
- Wipe rims clean
- Apply lids and rings
- Process in a boiling water bath canner for 35 minutes
Bonus: Save Some for Cobbler
I always leave out a little extra to make a cherry pie the same day. You’ll thank yourself.
How To Use Cherry Pie Filling (Beyond Pie)
- Cheesecake topping
- Hand pies
- Ice cream sundaes
- Yogurt parfaits
- Thumbprint cookies
- Spoonful on pancakes or waffles
Storage, Shelf Life & Canning Notes
- In the fridge: for up to 5 days
- Canning: water-bath safe only if using ClearJel
- Tip: Label and date jars
Canned Cherry Pie Filling FAQ
Can I use sweet cherries? Yes, you can but you might want to reduce the amount of sugar since sweet cherries are a lot sweeter than sour cherries. The color will also be a deeper red instead of the brighter red of sour cherries.
Can I use frozen cherries? Yes! Just thaw and follow the recipe as usual.
Can I freeze the pie filling instead of canning it? Yes, you can freeze this recipe instead of canning.
HAPPY CANNING!!
Theres nothing like seeing your pantry fill up with jars of homemade pie filling. It takes time, sure – but it’s the good kind of work, the kind that pays off all year long.
Homemade Canned Cherry Pie Filling (With Sour Cherries)
Ingredients
Equipment
Method
- Pit cherries over a large bowl. Dump seeds in colander collecting juice. Set aside.
- Prepare canner, jars and lids. https://nchfp.uga.edu/how/can_home.html
- In a large stainless steel heavy bottom pot, mix together sugar, Clear Jel, cinnamon, almond extract and water with reserved cherry juice. Boil until thickened and mixture is beginning to bubble. Be sure to stir! Add cherries and lemon juice and bring to another boil while constantly stirring. Remove from heat.
- Carefully ladle the filling into your warm sterilized jars leaving 1 inch headspace. Dont forget to remove air bubbles and adjust your headspace if necessary. Wipe rims and put a lid and band on each jar. Screw lids fingertip tight.
- Carefully place jars in waterbath canner. Be sure they are covered completely with water. Bring to a boil and process for 35 minutes.
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
