Go Back

Homemade Canned Cherry Pie Filling (With Sour Cherries)

Learn how to make homemade canned cherry pie filling with sour cherries. Perfect for pies, cobblers, and desserts.
Makes 7 quarts
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Processing Time 35 minutes
Total Time 2 hours 35 minutes
Servings: 7 quarts
Course: desserts, preserving
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 Quarts Tart Cherries
  • 7 cups Sugar
  • 1 ¾ cups Clear Jel
  • Cold water plus collected cherry juice from pitting to equal 9 cups
  • ¼ cup Lemon Juice
  • 1 tsp ground cinnamon (optional)
  • 1 ½ tsp almond extract (optional)

Equipment

  • Water Bath Canner
  • 7 quart jars with lids and bands

Method
 

  1. Pit cherries over a large bowl. Dump seeds in colander collecting juice. Set aside.
  2. Prepare canner, jars and lids. https://nchfp.uga.edu/how/can_home.html
  3. 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.
  4. Carefully ladle the filling into your warm sterilized jars leaving 1 inch headspace. Don’t 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.
  5. Carefully place jars in waterbath canner. Be sure they are covered completely with water. Bring to a boil and process for 35 minutes.

Notes

  • Use Clear Jel for canned pie filling. Do not substitute cornstarch, flour, tapioca, or regular instant pudding mix for shelf-stable canning.
  • Bottled lemon juice is recommended for consistent acidity.
  • Leave 1 inch headspace in each jar and remove air bubbles before processing.
  • Processing time may need to be adjusted based on your altitude. Check current canning guidance if you are unsure.
  • If a jar does not seal, refrigerate it and use within a few days.
  • Store sealed jars in a cool, dark place. Refrigerate after opening.