🍒 Canned Cherry Pie Filling
Sweet, Tart & Ready for Any Dessert!
📌 In This Article
🍒 The Cherry Pie Story
"Homemade cherry pie filling is a game-changer — sweet, tart, and ready to use anytime!"
Cherry pie is one of those classic desserts that everyone loves. The perfect balance of sweet and tart — it's absolutely irresistible. But making a cherry pie from scratch? That takes time.
That's why canned cherry pie filling is such a game-changer. Make a batch, can it, and you have homemade cherry pie filling ready to go whenever the craving strikes.
💬 The verdict: "Homemade cherry pie filling is a game-changer — sweet, tart, and ready to use anytime!"
🍒 The Cherry Difference
Sweet vs. Tart Cherries
🥧"The best cherry pie filling uses tart cherries — they have the perfect balance of flavor!"
Tart Cherries
Best for pie filling — bright, tangy flavor
Sweet Cherries
Can be used — but reduce the sugar
Tart cherries = best cherry pie filling!
📦 Ingredients
🍒 For the Pie Filling
- 🍒 12 cups fresh or frozen tart cherries – Pitted
- 🍬 3 cups sugar – Adjust to taste
- 🌾 3/4 cup Clear Jel – Modified cornstarch for canning
- 💧 3 cups water
- 🍋 1/4 cup lemon juice – Bottled
- 🌿 1 tsp ground cinnamon – Optional
- 🌰 1/4 tsp almond extract – Optional, enhances cherry flavor
💡 Pro tip: "Clear Jel is essential for canning — regular cornstarch breaks down during processing."
🔧 Equipment Needed
- 🔥 Water bath canner
- 🥫 6 quart jars – Or 12 pint jars
- 🧴 Lids and rings
- 🍒 Cherry pitter – Or a paperclip works!
- 🥄 Large pot
- 🥣 Wooden spoon or whisk
💡 Pro tip: "A cherry pitter makes quick work of pitting cherries!"
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Prepare your water bath canner, jars, and lids.
- Sterilize jars and lids in boiling water for 10 minutes.
- Keep jars hot until ready to fill.
💡 Pro tip: "Always start with hot, sterilized jars for a good seal!"
Step 2 – Prepare the Cherries
- Wash the cherries thoroughly.
- Pit the cherries using a cherry pitter or a paperclip.
- Measure 12 cups of pitted cherries.
⚠️ Important: "Wear an apron — cherry juice stains!"
Step 3 – Make the Syrup
- In a large saucepan, combine sugar and Clear Jel.
- Whisk in water and lemon juice until smooth.
- Add cinnamon and almond extract if using.
- Cook over medium-high heat, stirring constantly, until the mixture thickens and bubbles.
💡 Pro tip: "Stir constantly to prevent scorching — the sugar can burn easily."
Step 4 – Add the Cherries
- Gently fold the cherries into the syrup.
- Cook for 1-2 minutes until heated through.
- Remove from heat.
💡 Pro tip: "Don't overcook the cherries — they'll soften more during processing."
Step 5 – Fill the Jars
- Ladle the hot cherry filling into hot jars.
- Leave 1 inch headspace for quarts, 1/2 inch for pints.
- Remove air bubbles with a bubble remover.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
💡 Pro tip: "Wipe those rims clean! Any residue can prevent a good seal."
Step 6 – Process in Water Bath
- Process in a boiling water bath for:
- Quarts: 30 minutes
- Pints: 25 minutes
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Use Clear Jel for canning — do NOT substitute with regular cornstarch. Regular cornstarch breaks down during processing and can make the filling unsafe.
Follow tested recipes from the USDA or your local extension service.
Step 7 – Cool and Store
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
🥧 How to Use Your Cherry Pie Filling
🥧 Classic Cherry Pie
- Pour one quart into a 9-inch pie crust.
- Top with a second crust or crumble topping.
- Bake at 375°F for 45-55 minutes.
💡 Pro tip: "One quart jar makes one 9-inch pie!"
🍰 Other Uses
- 🍒 Cherry Cobbler: Top with biscuit dough and bake
- 🍦 Ice Cream Topping: Warm and pour over vanilla ice cream
- 🥞 Pancake & Waffle Topping: A delicious breakfast treat
- 🍰 Cake Filling: Layer between cake layers
- 🥄 Straight from the Jar: No judgment!
💡 Pro tip: "This cherry pie filling is amazing in so many desserts!"
🥫 How to Store
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🍒 Best used in: Pies, cobblers, and desserts
💡 Pro tip: "Label your jars with the date so you know when they were canned."
💡 Pro Tips
- 🍒 Use tart cherries: They have the best flavor for pie filling.
- 🌾 Use Clear Jel: It's essential for canning.
- 🍋 Add lemon juice: It brightens the flavor and helps with preservation.
- 🌰 Almond extract: A little enhances the cherry flavor.
- 📏 Leave headspace: Essential for safety.
- 🫙 Use new lids: Old lids may not seal properly.
- 🏷️ Label everything: Date and contents on every jar.
💡 Pro tip: "Homemade cherry pie filling is a game-changer!"
❓ Frequently Asked Questions
❓ Can I use sweet cherries?
Yes, but reduce the sugar by about half.
❓ Can I use frozen cherries?
Yes! Thaw and drain them first.
❓ Can I use regular cornstarch?
NO! Use Clear Jel — regular cornstarch breaks down during canning.
❓ How long does cherry pie filling last?
Up to 1 year when properly canned and stored.
❓ Can I water bath can this?
Yes! 30 minutes for quarts, 25 minutes for pints.
❓ How many jars does this make?
About 6 quarts or 12 pints.
❓ Do I need to pit the cherries?
Yes — you don't want pits in your pie!
❓ Can I add other spices?
Yes! Nutmeg or allspice are great additions.
❓ Can I use this for a crisp?
Yes! Pour into a dish and top with crisp topping.
❓ Will I ever buy canned pie filling again?
Probably not! Homemade is so much better!
📄 Printable Recipe Card
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║ CANNED CHERRY PIE FILLING ║
║ Sweet, Tart & Ready for Any Dessert! ║
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YIELD: 6 quart jars | TIME: ~1.5 hours | PROCESS: 30 min (quarts)
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INGREDIENTS
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- 12 cups fresh or frozen tart cherries (pitted)
- 3 cups sugar (adjust to taste)
- 3/4 cup Clear Jel
- 3 cups water
- 1/4 cup lemon juice
- 1 tsp ground cinnamon (optional)
- 1/4 tsp almond extract (optional)
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INSTRUCTIONS
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1. Prepare water bath canner, jars, and lids.
2. Wash and pit cherries. Measure 12 cups.
3. Combine sugar and Clear Jel. Whisk in water, lemon juice,
cinnamon, and almond extract. Cook until thickened.
4. Gently fold in cherries. Cook 1-2 minutes.
5. Ladle into hot jars, leaving 1" headspace (quarts)
or 1/2" (pints).
6. Remove air bubbles, wipe rims, add lids and rings.
7. Process in water bath: Quarts 30 min, Pints 25 min.
8. Cool, check seals, and store.
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HOW TO USE
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✓ 9-inch cherry pie (1 quart = 1 pie)
✓ Cherry cobbler & crisp
✓ Ice cream topping
✓ Pancake & waffle topping
✓ Cake filling
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CHERRY PIE PERFECTION! 🍒
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"Homemade cherry pie filling is a game-changer —
sweet, tart, and ready to use anytime!" ❤️
© CanningRebels — Canned Cherry Pie Filling
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