Learn how to create a versatile cherry pie filling perfect for pies, crisps, and desserts. Enjoy summer flavors year-round!
How to Make Delicious Cherry Pie Filling
Print Recipe
• 6 quarts cherries
• 7 cups sugar
• 1 ⅓ cup clear jel
• 9 ⅓ cups water
• ½ cup lemon juice
• 1 tbsp vanilla extract
• 1 tbsp almond extract
• ½ cup tart cherry juice (optional)
Ingredients Needed
Print Recipe
• Prepare water bath canner with simmering water. • Wash jars in hot soapy water and simmer in canner. • Simmer lids and rings in a saucepan.
Prepping for Canning
Print Recipe
• Boil water in a large pot. • Destem and pit cherries. • Blanch cherries for 3 minutes, then set aside.
Prepping Cherries
Print Recipe
• Combine sugar and clear jel in a large pot. • Add water and stir constantly over medium heat until thickened and bubbly.
Making the Syrup
Print Recipe
• Stir in lemon juice, vanilla extract, almond extract, and optional cherry juice. • Allow mixture to bubble again for 2-3 minutes.
Adding Flavors
Print Recipe
• Fold blanched cherries into the syrup. • Ladle filling into jars, leaving a 1 ¼ inch headspace.
Combining and Canning
Print Recipe
• Clean jar rims, add lids, and tighten rings.
• Process jars in boiling water bath canner for 30-35 minutes.
Sealing and Processing
Print Recipe
• Cool jars for 12-24 hours. • Check seals by pressing lids. • Store properly sealed jars in a cool, dark place for up to 18 months.
Cooling and Storing
Print Recipe
SWIPE UP TO PRINT
RECIPE
Print Recipe