Servings: 1 Quart Jar
Equipment
Ingredients
- 3⅓ cups sour cherries
- 1 cup sugar
- ¼ cup plus 1 tablespoon Clear Jel
- 1⅓ cups cold water
- 1 tablespoon plus 1 teaspoon lemon juice
- Dash cinnamon optional
- Dash almond extract optional
Instructions
Choose Your Cherries
- Select tart, bright-red sour cherries (such as Morello or Montmorency) for that classic pie filling flavor.
- Choose cherries that are firm and very ripe, ideally picked straight from the trees.
Wash Your Cherries
- Rinse the cherries in a colander under a stream of cold water to remove any dirt or residues.
Pit Your Cherries
- Using a cherry pitter, remove the pits from the cherries. You should have 3½ cups of pitted cherries.
Prepare Jars and Lids
- Wash your quart jar and lid with hot, soapy water.
- Place the jar in your water bath canner, fill with water, cover with the lid, and heat over medium until ready to fill.
- Warm the lid in a saucepan filled with water over low heat.
Blanch Your Cherries
- Place the pitted cherries in a stainless steel saucepan and cover with just over a half-gallon of water.
- Bring to a boil and cook the cherries for 1 minute.
- Drain and return the cherries to the saucepan; cover to keep warm.
Make Sweetened Sauce
- In a second stainless steel saucepan, combine 1⅓ cups cold water with 1 cup sugar and the Clear Jel (¼ cup plus 1 tablespoon).
- If using, add a dash of cinnamon and almond extract.
- Over medium-high heat, stir continuously until the mixture begins to thicken and bubble.
- Stir in 1 tablespoon plus 1 teaspoon lemon juice and continue cooking for 1 minute.
Fold In Cherries
- Add the warm, blanched cherries to the sweetened sauce.
- Stir carefully to combine, then return the mixture to a rolling boil.
- Ensure the filling is boiling hard before moving on to the next step.
Fill Your Jar
- Remove the sauce from the heat.
- Using a jar lifter, carefully remove your pre-heated jar from the canner.
- Insert a canning funnel into the jar and ladle in the cherry pie filling, leaving a full inch of headspace at the top.
Apply Lids and Rings
- Wipe the rim of the jar with a damp paper towel to remove any residue.
- Using the lid lifter, remove the warmed lid from its water bath and place it on the jar.
- Secure the ring until it is finger-tight to allow air to escape during processing.
Process Your Jar
- Place the filled jar back into the water bath canner, ensuring it is covered by at least 1 inch of boiling water.
- Cover the canner with its lid and process for 30 minutes (adjust for your elevation as needed).
- Do not disturb the jar during processing.
Let the Jar Rest
- After processing, turn off the heat and carefully remove the canner lid.
- Leave the jar submerged for 5 minutes, then use the jar lifter to remove it.
- Place the jar upright on a cutting board and let it cool undisturbed for 24 hours.
Test Your Work
- After 24 hours, check the jar’s seal by removing the ring and pressing the center of the lid. It should not flex or pop.
- Write the date on the jar lid and store in a cool, dark place.
Notes
- Storage: Canned cherry pie filling should be used within about a year. Labeling and rotating your jars by date ensures you enjoy them while at their best.
- Usage Ideas:
- Make a traditional two-crust cherry pie.
- Use as a filling for crumble-topped pies or turnovers.
- Spoon over ice cream, cheesecake, or pancakes for a burst of summer flavor.
- Mix into muffin or cupcake batters for a fruity twist.
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