Easy Homemade Cherry Pie Filling: Canning Recipe
Skip the store-bought cans! This homemade cherry pie filling is quick, delicious, and safe for water bath canning — the perfect way to stock your pantry with a versatile dessert staple
Equipment
- 7 Quart Jars
- Large bowl
- Cherry Pitter
- Water Bath Canner
- Jar Lifter
Ingredients
- 24 cups sour cherries (frozen or fresh cherries and pitted)
- 7 cups of sugar
- 1 ¾ cups Clear Jel A (the only thickener approved for canning)
- 9 ⅓ cups cherry juice (cold water, or a combination)
- ½ cup lemon juice
- 2 tsp almond extract (optional, but adds a lovely flavor boost)
Instructions
Prepare Your Jars & Lids
- Wash jars in hot soapy water, rinse, and keep warm until ready to fill. Prepare lids according to the manufacturer’s instructions.
Prep the Cherries
- Pit cherries, measuring 24 cups. If you want the richest flavor, use a mix of cherry juice and water for the liquid base.
Make the Filling Base
- In a large pot or extra-large saucepan, combine sugar and Clear Jel. Add cherry juice/water and whisk or use an immersion blender to mix ingredients until smooth. Cook over medium-high heat, stirring constantly until thickened and bubbly.
- Add Lemon Juice & Almond Extract
- Stir in lemon juice for brightness and almond extract if desired.
Add Cherries
- Fold in the cherries, making sure they’re evenly coated in the thickened sauce.
Fill the Jars
- Ladle hot filling into hot quart jars, leaving 1 inch headspace. Remove air bubbles, wipe rims with a clean damp cloth, and secure lids.
Process in a Water Bath Canner
- Place jars in boiling water and process pints and quarts for 35 minutes (the processing time may change due to your altitude adjustments). Shut off the heat and let it sit for 5 minutes. Carefully remove the jars using a jar lifter and place the jar on a kitchen cloth-lined wooden board.
Cool & Store
- Let cool at room temperature for 12–24 hours. Check seals and remove rings. Wash the outside of each jar before storing in a cool, dark pantry for up to 18 months.
Notes
Special Tools (affiliate links): Electric Water Bath Canner |Jar Lifter |Funnel| Bubble Remover and Headspace Tool | Cherry Pitter | Clear Jel A |
If you don't have Clear Jel A, you can still safely can the filling without it! Process the cherries and syrup as directed, then thicken your pie filling later, right before using, with a quick cornstarch slurry on the stovetop.
