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–+ servings
Three jars of homemade cherry pie filling with fresh cherries around them.
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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 Time30 minutes
Cook Time20 minutes
Canning Time35 minutes
Total Time1 hour 25 minutes
Course: Pantry Staple
Cuisine: American
Keyword: Cherry Pie Filling, Summer
Servings: 7 quarts
Calories: 1305kcal
Author: Katie

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)

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.
    A bowl filled with fresh, pitted cherries ready for making cherry pie filling.
  • 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.
    Two images side by side showing sugar and clear jel being mixed in a large pot.
  • 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.
    A large pot filled with the thickening syrup mixture for the cherry pie filling.
  • 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.
    Two images side by side showing the addition of lemon juice and other flavorings to the thickened syrup, turning it a red color.
  • Add cherries. Remove the mixture from the heat and fold in the blanched cherries.
    Blanched cherries being added to the thickened syrup mixture in a large pot.
  • Fill jars. Using a canning funnel, ladle the cherry pie filling into the prepared jars leaning a 1 ¼ inch head space.
    Jars being filled with the cherry pie filling using a canning funnel on a wooden board.
  • 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.
    Jar of cherry pie filling being processed in a water bath canner.
  • Rest in canner. Turn off the heat, remove the lid, and allow it to sit in the water for 10 minutes.
    Top view of filled jars of cherry pie filling being processed, ready for canning.
  • 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.
    A close-up of a sealed jar of cherry pie filling cooling on a countertop with a kitchen towel.

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. 

Nutrition

Calories: 1305kcal | Carbohydrates: 333g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 20mg | Potassium: 1857mg | Fiber: 17g | Sugar: 306g | Vitamin A: 520IU | Vitamin C: 64mg | Calcium: 120mg | Iron: 3mg