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Cherry Cranberry Pie Filling

The combination of cherries and cranberries is super!
Course Canning, Pie Filling
Cuisine All-American
Keyword cherries, fresh cranberries
Prep Time 25 minutes
Cook Time 10 minutes
Author Lynn / Turnips 2 Tangerines

Equipment

  • canner, jars, lids and rings

Ingredients

  • 10 cups cherries, thawed if frozen
  • 2 cups cranberries, fresh or frozen
  • 3 1/2 cups sugar
  • 1/2 cup plus 1/4 cup plus 2 tablespoons clear jel
  • 4 1/2 cups plus 3 tablespoons cold water, cherry juice, cranberry-cherry juice or a combination of all three
  • 1/4 cup lemon juice, bottled

Instructions

  • Select cherries, fresh or frozen.
  • Wash canning jars, bands and lids in hot soapy water. Rinse well.
  • Wash and sort cherries.
  • Pit cherries with a cherry pitter.
  • Wash and sort cranberries.
  • Blanch cherries and cranberries, (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 clear jel with sugar. Add water or cherry 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 and cranberries into the hot liquid.
  • Fill the jars with cherry/cranberry 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 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.