Friday, January 17, 2014

Cherry Pie Filling

Cherries! Beautiful, wonderful, delicious cherries, and one of the fruits I had never canned up until today. We got some gorgeous cherries at Camden City Market this week, and I just knew I wanted to make Cherry Pie Filling.

I did not have any Clear-Jel, (required for canned pie filling), so I ordered some online and it arrived just in time for today's cooking adventure.

Following guidance from the National Center for Home Preservation, here are the amazing results! Why buy it, when you can make it so easily at home? This loveliness is going to be used in parfaits, topped on cheesecake, and more!  Yummm!


6 cups cherries, stemmed and pitted
2 cups sugar (your choice)
1/2 cup + 2 tbls. Clear-Jel
2 2/3 cup cold water
2 tbls. + 2 tsp. lemon juice
dash ground cinnamon (optional)
1/2 tsp. almond extract (optional)

Place fresh cherries (stemmed and pitted), in 1 gallon boiling water. Boil for 1 minute after the water returns to a boil. Drain, place cherries in a colander on top of a bowl, and set aside.

Combine sugar and Clear-Jel in a large saucepan and add water. If desired, add cinnamon and almond extract. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. 

Add lemon juice and boil 1 minute, stirring constantly. Fold in drained cherries and any juice from the cherries immediately, and fill jars with mixture without delay, leaving 1 inch head-space. Adjust lids and process immediately according to the recommendations below (from National Center for Home Preservation).

Table 2. Recommended process time for Cherry Pie Filling in a boiling-water bath canner.
Process Time at Altitudes of
Style of PackJar Size0 - 1,000 ft1,001 -3,000 ft3,001 - 6,000 ftAbove 6,000 ft
HotPints or Quarts30 min354045

Yield:  4 pints or 2 quarts

Cooks Note - This recipe can safely and easily be doubled.


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