renee Perfect for pies, cobblers, crisps, and more!
Every year, I kick off my canning season with cherry pie filling. Its one of those recipes that feel like summer in a jar. You can use it for pies, cobblers, crisps, topping for a cheesecake…you get the idea.
I buy tart cherries from a local orchard. Cherries aren’t exactly cheap…I paid $34 for 8 quarts, but it’s well worth it. I’ve tried sweet cherries before in this recipe, but they make the pie filling way too sweet for my taste. Tart cherries give it the perfect balance.
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.
Step 1: 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.
Step 3: 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.
Step 4: 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 quick cobbler the same day. You’ll thank yourself.
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.
Ingredients Â
MethodÂ
- 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.
