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Cherry Pie Filling

Nothing better than homemade cherry pie filling!
Course Canning, Pie, Pie Filling
Cuisine All-American
Keyword canning, Cherry, cherry pie filling, homemade
Author Lynn / Turnips 2 Tangerines

Equipment

  • canner, jars, lids and rings

Ingredients

  • 6 quarts cherries, thawed if frozen
  • 7 cups sugar
  • 1 3/4 cups clear jel
  • 9 1/3 cups cold water, cherry juice, cran-cherry or a combination pf all three
  • 1/2 cup lemon juice, bottle

Instructions

  • Select cherries, fresh or frozen. Wash canning jars, bands and lids in soapy water. Rinse well.
  • Wash and sort cherries. Pit cherries with a cherry pitter. Blanch cherries, (up to 7 cups at a time) in a large pot with at least one gallon of boiling water. Boil each batch 1 minute after water returns to a boil. Drain, keep hot cooked fruit in a covered boil.
  • Make liquid for filling; mix together clear jel with sugar. Add water or juice. Stir together. Stir and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice, boil one minute, stirring constantly. Fold the cherries into the hot liquid.
  • Fill the jars with cherry mixture, removing air bubbles. Fill to within one inch of top of jars. Wipe any spilled filling off the top, seat lid and tighten ring.
  • Process the filled jars in a canner, keeping them covered with at least one inch of boiling water. Process for 25 minutes. Lift jars out of the canner, let cool undisturbed for 24 hours.