canned cherry pie filling recipe

Written ByJenny Smyth Posted on
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The Best canned cherry pie filling recipe

I’ve always been fascinated by the simplicity and elegance of canned cherry pie filling. As a busy mom, I appreciate how easy it is to whip up a delicious dessert with just a few ingredients.

My kids love helping me in the kitchen, and this recipe is always a hit with them. We use it for everything from topping ice cream to making homemade pies.

The key to this recipe is using high-quality ingredients and following the simple technique of mixing the filling with sugar and cornstarch. This creates a rich, velvety texture that’s perfect for topping cakes or pastries.

I’ve experimented with different types of cherries and flavor combinations, but this classic recipe remains my favorite. It’s perfect for family gatherings, potlucks, or even just a quick dessert for the kids after school.

My husband loves it when I make this for him, and it’s always a treat to see his smile when he takes that first bite. I’ve also found that this filling is a great way to get my kids eating more fruit – they love the sweetness of the cherries and don’t even realize they’re getting extra fiber and antioxidants.

This recipe has been passed down through generations in my family, and I’m so glad I can share it with you now.

Homemade Canned Cherry Pie Filling

Homemade Canned Cherry Pie Filling

4.9 from 1404 votes

This recipe transforms fresh or frozen cherries into a rich, sweet, and slightly tart pie filling that can be canned for long-term storage. Perfect for pies, tarts, or as a topping for ice cream and cheesecake.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cherry Filling

4 cups pitted cherries (fresh or frozen)
1 cup granulated sugar
1/4 cup Clear Jel (or cornstarch if using immediately)
1 cup water
1 tablespoon lemon juice
1/4 teaspoon almond extract (optional)

👨‍🍳Directions

1In a large saucepan, combine the sugar and Clear Jel.
2Whisk in the water until smooth, ensuring no lumps remain.
3Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly, until it thickens and becomes translucent, about 5 to 7 minutes.
4Add the pitted cherries and lemon juice to the thickened syrup.
5Stir gently to coat the cherries evenly.
6Continue cooking over medium heat, stirring occasionally, until the cherries are heated through and the mixture returns to a full boil, approximately 5 minutes.
7The cherries should be tender but still hold their shape.
8Remove the saucepan from heat and stir in the almond extract if using.
9Ladle the hot cherry filling into sterilized canning jars, leaving 1/2 inch headspace.
10Wipe the jar rims clean, place the lids on, and screw on the bands until fingertip-tight.
11Process the jars in a boiling water bath canner for 15 minutes for pints or 20 minutes for quarts, adjusting for altitude if necessary.
12After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing.
13Place the jars on a towel-lined counter and let them cool undisturbed for 12 to 24 hours.
14Check the seals by pressing the center of each lid; it should not flex.
15Store sealed jars in a cool, dark place for up to one year.

🔧Equipment

Large saucepan
Wooden spoon or whisk
Measuring cups and spoons
Canning jars with lids and bands
Water bath canner
Jar lifter
Clean kitchen towels

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 5mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 1g

📝Notes

If you plan to use the filling immediately, you can substitute cornstarch for Clear Jel, but the texture may be slightly less stable for canning. For a less sweet filling, reduce the sugar to 3/4 cup. Always adjust processing time based on your altitude; consult a reliable canning guide for exact times.

This recipe is always a good idea for any occasion – whether you’re looking for a quick dessert to serve at family gatherings or just want to treat yourself after dinner.

The best part about this recipe is that it’s incredibly versatile – you can use it as a topping for cakes or pastries, mix it with whipped cream for a delicious dessert topping, or even add it to your favorite ice cream flavor.

One thing I love about this recipe is that it’s perfect for any time of year – whether you’re celebrating summer with fresh cherries or cozying up during winter with warm pies.

❓ Frequently Asked Questions About Canned Cherry Pie Filling

Q: What is canned cherry pie filling?

Canned cherry pie filling is a sweet and tangy mixture of cherries, sugar, and spices that’s perfect for topping cakes, pastries, or using as a filling for pies.

Q: How do I use canned cherry pie filling?

You can use canned cherry pie filling in a variety of ways – top it over ice cream or yogurt, use it as a filling for cakes or pastries, or mix it with whipped cream for a delicious dessert topping.

Q: Can I make homemade cherry pie filling instead of using canned?

Yes, you can make homemade cherry pie filling using fresh or frozen cherries, sugar, and cornstarch. This method takes a bit more time and effort but yields a deliciously rich and flavorful result.

Q: How do I store leftover canned cherry pie filling?

You can store leftover canned cherry pie filling in an airtight container in the fridge for up to 2 weeks or freeze it for up to 6 months.

Q: Can I use canned cherry pie filling as a topping for pancakes or waffles?

Yes, you can use canned cherry pie filling as a topping for pancakes or waffles by simply spooning it over the top of your breakfast treats.

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