Not many of us have a cherry tree, but we can all go to the farmer’s market when cherries are at their best prices and are the most delicious they’ll ever be.

This recipe will give you enough cherry pie filling for 7 beautiful pies, but we like it as ice cream topping even more. Of all the canning recipes I make, this one is the one I get most excited about pulling off the shelves.

Oh, make sure you wear an apron. The cherries make an absolute mess.

Cherry Pie Filling

This homemade filling is perfect for pies, and crisps, and as a versatile topping for your favorite desserts. Makes 7 quarts.

Prep Time 30

Cook Time 20

Canning Time 35

Total Time 1 25

Serving Size quarts

Ingredients

6 quarts cherries
7 cups sugar
1 ⅓ cup clear jel (for thicker pie filling)
9 ⅓ cups water
½ cup lemon juice
1 tablespoon vanilla extract
1 tablespoon almond extract
½ cup tart cherry juice (optional for color)

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Instructions

Prep for canning. Prepare your water bath canner by filling it with water and allowing it to simmer on the stovetop. Wash your jars with hot soapy water. Transfer them to the water bath canner and allow them to simmer until the pie filling is ready. Place the lids and rings in a saucepan and allow them to simmer (not boil).
Prep cherries. Bring a large pot of water to a boil. Destem and remove the pits from the cherries. Working in batches, blanch the cherries in the boiling water for 3 minutes and transfer them to a large bowl. Set aside.
Start syrup. In a large pot add the sugar and clear jel. Stir to combine. Add the water to the pot with sugar and clear jel.
Cook to thicken. Place over medium heat and allow it to thicken, stirring constantly. Continue to allow the mixture to thicken until it becomes bubbly. This process takes about 8 minutes.
Add juices and flavoring. Add in the lemon juice, vanilla extract, almond extract, and cherry juice (if using). Stir to combine. Allow the mixture to start bubbling again, stirring constantly. This takes about 2-3 minutes.
Add cherries. Remove the mixture from the heat and fold in the blanched cherries.
Fill jars. Using a canning funnel, ladle the cherry pie filling into the prepared jars leaning a 1 ¼ inch head space.
Clean rims and screw-on lids. Clean the rims of the jars using a moist clean towel. Add the lid and rings, tightening the rings until they’re fingertip-tight.
Process jars. Transfer the jars to the water bath canner making sure the jars are fully submerged in water. Bring the water to a boil Once boiling, set the timer and process quart jars for 35 minutes and pint jars for 30 minutes.
Rest in canner. Turn off the heat, remove the lid, and allow it to sit in the water for 10 minutes.
Let cool and check the seals. Remove the jars from the water bath canner and transfer them to a cooling rack or heat-resistant spot for 12-24 hours. After 24 hours, check the lids for a proper seal. Once a proper seal has been confirmed, remove the rings and store the jars in a cool dark place for up to 18 months or per your lids manufacturer's recommendations.

Notes

For a thicker pie filling increase the clear jel to 1 ¾ cups. For this recipe, 1 ⅓ cups were used. This is best used for crisps and topping for cheesecakes, ice cream, or on cakes.

Sweet or tart cherries can be used at a 1:1 ratio.

If you’re okay with using food coloring you can omit the cherry juice and use red food coloring.

Using cherry juice is completely optional and only adds color to the pie filling.

It’s so comforting to have a stash of homemade cherry goodness ready to go for all our favorite desserts. Every summer when cherries are in season, I make a batch and it’s always a hit. Whether it’s a classic cherry pie, a topping for cheesecake, or just a spoonful straight from the jar, this filling never disappoints.

I hope you enjoy it as much as we do!

Pie Filling Tips

Choose the Right Cherries: Use a mix of sweet and tart cherries for a balanced flavor.
Prevent Clumping: Mix the clear jel with sugar before adding water to avoid lumps.
Uniform Blanching: Blanch cherries in small batches to ensure even cooking.
Consistent Stirring: Stir the syrup constantly to prevent scorching and ensure even thickening.
Proper Headspace: Leave the correct headspace in jars to avoid overflow during processing.
Check Seals: Jars are sealed properly when the lid doesn’t flex at all when you press it.

Key Ingredients and Tools

Clear Jel. This thickening agent is different from cornstarch and essential for the right consistency. Find it in the baking aisle or online.

Water Bath Canner. This large pot with a rack is crucial for safely processing the jars and ensuring they seal properly.

Canning Funnel. This helps you fill jars neatly and without spills, making the process much easier.

Almond Extract. Adds a classic flavor that enhances the cherry taste beautifully.

Serving and Storage

Serve this over old-fashioned vanilla ice cream or use as a filling with my favorite pie crust for classic dessert.

Canning:

Cool and Store: Once your jars are properly sealed and cooled, store them in a cool, dark place. They will last up to 18 months.
Check Seals: Always check the seal before using. If the lid pops back when pressed, refrigerate and use within a few weeks.

Freezing:

Prepare for Freezing: If you don’t want to can the filling, you can freeze it. Let the filling cool completely.
Pack and Freeze: Transfer the filling to freezer-safe containers or bags, leaving some space at the top for expansion.
Label and Store: Label the containers with the date and contents. Freeze for up to 6 months.
Thawing: To use, thaw in the refrigerator overnight. The texture might change slightly, but it will still be delicious.

This filling doesn’t freeze as well as it cans, so if possible, try to can it for the best results.

This is a delicious way to preserve the taste of summer. I hope you enjoy the process and the delicious results!

Cherry Pie Filling (Canning Recipe)