Traditional cherry pie filling canning recipe
Goodness I’m beginning to feel like a food blogger instead of a home decor and lifestyle account. But, lifestyle to me is part what you put in your mouth, and this is canning season ya’ll. This cherry pie filling is going to be a perfect addition to your pantry.
Cherry pie filling goes great in pies, of course, but you could also use it for cherry cobbler or whip up cherry hand pies, (that recipe is coming soon!) and there’s always the “eat the pie filling straight out of the jar with no shame” method. Been there, done that.
This post contains affiliate links. For more information, see my disclosures here.
When the Northwest Cherry Growers reached out a few weeks ago wanting to partner together to share how those in the PNW could use fresh cherries, I was on board! Side story, my extended family owns cherry fields in the Tonasket area, and when I was little, my cousin and I loved to “paint” ourselves with cherries for the pure fun of turning ourselves red. Good times growing up I tell you. My love for cherries runs deep!
I decided on two recipes, the one I’m sharing today, which is a traditional cherry pie filling, and also the one I’ll be sharing a week from now: cherry hand pies. Guys, the hand pies are beyond life changing. I don’t know if I can top them in the dessert category. Ever. But then, my love for cherries is a bit intense. Here’s a sneak peek of that upcoming post.
I mean, right?!?
For traditional cherry pie filling I’ve listed out what items you’ll need to water bath can below, as well as the ingredients for the filling.
Cherry Pie filling musts:
- Quart jars (4) (this kit includes lids and seals)
- Lids and seals
- Canning kit
- Hot water bath canner
- Cherry pitter
- ClearJel (not available in most stores, I got mine off Amazon)
- 6 quarts Fresh cherries
- Organic sugar (I get mine from Costco)
- Lemon juice
- Almond extract (or vanilla)
- Cinnamon (if desired)
When I was looking at recipes, there were so many requiring water as an ingredient, but I did without just fine. Fresh cherries reduce and give off so much juice I didn’t see why most recipes called for it. Runny cherry pies are the worst!
A cherry pitter miracle
Maybe I’m late to the boat on this one, but I’ve never had a cherry pitter before. They are so darn cool.
This was an absolute life saver and there was literally no waist when using it. Removed the pit, and that’s it.
The fact that I get so much pleasure from things like cherry pitters make me laugh. At least I’m easily impressed and amused right? 😉
Cherry Pie Filling
- Water bath canner
- 6 quarts fresh pitted cherries
- 7 cups organic sugar
- 1 3/4 cups Clear Jel
- 1/2 cup lemon juice
- 2 tsp almond extract Optional. Could also use vanilla
- Makes 4 quarts of filling. Fill water bath canner and turn on med-high heat. Place jars in simmering water until ready to use.Measire out 6 quarts pitted cherries using a quart jar and place in large saucepan with lemon juice. Set on low and let cherries reduce, releasing all that amazing cherry juice. Bring mixture to a rolling boil and add in sugar. Remove 2 cups of cherry liqued into a glass bowl and add the ClearJel to it. Stir until all lumps are removed and then slowly add back into large saucepan of cherries. (This helps so much to make sure you don't get lumps and clumps of ClearJel in your filling.)Boil hard for 2 minutes, stirring constantly. Remove from heat. Ladle hot filling into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is tight. Process in boiling water hot water canner for 30 minutes. Remove jars and cool on counter for 12-24 hours. Lids should "pop" as they seal. They should not flex up and down when center is pressed.
Can’t wait to see how your filling turns out! Make sure to tag me over in a instagram story or post and I’ll share in my feed!
You may also enjoy:
Canning and preserving apples this fall
Strawberry jam. Easy water bath canning tutorial
Peach salsa water bath canning recipe