Recipe - Cherry Pie Filling

Canning Recipets

Cherry Pie Filling

8 Quarts fresh or frozen (thawed) Sour Cherries

7 Cups sugar

1 ¾ cups Clear Jel

9 1/3 cups cold water

1 Teaspoon ground cinnamon

2 Teaspoons almond extract

½ Cup lemon juice

¼ Teaspoon red food coloring (optional)

Rinse and pit the cherries. Place them in water with ascorbic, or “Fresh Fruit”, or other commercial product for retarding cherries from browning. Place cherries in boiling water (6 cups at a time), permit water to return to a boil and boil for 1 minute. Remove from water, place in a pot with a lid to keep hot while you prepare the rest of the cherries.

In a large saucepot, thoroughly mix sugar and Clear Jel. Add water and spices (food coloring if desired) and cook over medium heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in cherries. Fill hot jars with hot cherry filling, leaving 1” headspace. Wipe jar rims and place lids and rings on jars.

Process in boiling water canner, 25 minutes for pints, or 30 minutes for quarts.

Yields: 9 Quarts

18 Pints

Note: Use this cherry pie filling for pies, popovers, or any other “canned” cherry pie fillings.

FOR PIES: Fill pastry lined 9” pie plate with cherry filling. Spread four (4) pats of Butter over the cherries. Cover with lattice crust; flute edge. Cover edge with foil. Bake covered at 375 Degrees for 25 minutes. Remove foil and continue to bake for 25-30 minutes or until crust is golden brown. Cool before serving.