
How to make and can cherry pie filling
User Reviews
5.0
9 reviews
Excellent

How to make and can cherry pie filling
Report
This is the recipe for how to make and can cherry pie filling
Share:
Ingredients
Ingredients for the Filling for a single pie:
- 5 to 6 cups fresh pitted tart cherries about 2½ to 3 pounds
- 1 to 1¼ cups granulated sugar
- 4 tablespoons all purpose flour
- Pinch of kosher salt
- ½ cup tart cherry juice not from concentrate
- 1 teaspoon lemon juice
- ½ teaspoon pure almond extract do not use imitation
Ingredients for canning recipe
- 10 lbs sour pie cherries
- 4 Cups sugar
- 1 cup Clear Jel
- 4 pinches of salt
- 1 ¾ cups tart cherry juice
- ¼ Cup lemon juice
- 2 teaspoon almond extract
Instructions
- Instructions
- Wash and remove the stems from all cherries. Dry well.
- Prepare the canner, jars and lids (see the instructions for canning strawberry jam for these instructions)
- In a large stainless steel sauce pan, whisk together the cherry juice, sugar, clear jel (or flour if making single pie) and salt. Bring to a boil over medium high heat, stirring constantly, once boiling, continue boiling until thickened (it is hard to tell when it has thickened – but 2-3 minutes should do it). After thickened, add the lemon juice and the cherries all at once.
- (Once you add the cherries, you will think, how can it boil – I can’t even see the liquid – don’t worry – the cherries will cook down a little before it boils). Return to a boil and allow to boil for 1 minute stirring constantly. Remove from the heat and add the almond extract.
- If you are only making one pie, allow this to cool and place in a container with a lid until you are ready to make the pie. It can be stored for 2-3 days in the fridge and may separate in the fridge – just heat a little and stir it well to reconstitute.
- If canning: ladle the hot pie filling into your hot jars, leaving 1 inch of head space. Remove the air bubbles and adjust the headspace as needed. Wipe the jar rims. Center the lids and screw the bands down finger tight.
- Place the jars in the canner and ensure they are completely covered by at least an inch of water. Bring to a boil and process both pint and quart jars for 35 minutes. Remove canner lid and wait 5 minutes then remove the jars and store in a cool draft free area for 24 hours.
Notes
- This is the recipe for how to make and can cherry pie filling
Nutrition Information
Show Details
Calories
300kcal
(15%)
Carbohydrates
55g
(18%)
Nutrition Facts
Serving: 4quarts
Amount Per Serving
Calories 300 kcal
% Daily Value*
Calories | 300kcal | 15% |
Carbohydrates | 55g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes