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Sweet Cherry Pie Filling

6/18/2016

3 Comments

 
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     Cook Type Clear Jel can be finicky as well and expand when heated in the jar so, to avoid a mess you can leave 1/4" more headspace then called for by this recipe when filling jars, I canned up 3 quarts using the beautiful dark sweet cherries that Northwest Cherries sent me. One quart is perfect for one 9-inch pie.  This recipe is Water Bath Canned. ~Enjoy! Diane 

Sweet Cherry Pie Filling

Simple Syrup
(per One Quart) 
3 1/3 Cups Sweet Cherries
​1 Cup Sugar
1/4 tsp vanilla extract (or vanilla bean paste stirred in)  or  1/4 tsp almond extract
1/8 tsp cinnamon, optional 

cook type clear jel 1/4 cup
1  1/3 cold water
1 Tbs + 1 tsp fresh bottled lemon juice 


Quality: Select fresh, very ripe, and firm cherries. 

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
​
Procedure:  Rinse and pit fresh cherries, and hold in cold water. To prevent stem end browning, use ascorbic acid solution.

For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar and Clear Jel in a large saucepan and add water. If desired, add cinnamon, almond or vanilla extract,  Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained cherries immediately and fill jars with mixture without delay, leaving 1 inch headspace

Process: Boiling Water Bath Can for 30 minutes *or according to your altitude. 


Photos by: Diane Baker for Canning and Cooking at Home
Procedure by: NCHFP     http://nchfp.uga.edu/how/can_02/can_pie/cherry_filling.html
Cherries by: Northwest Cherries/Washington State 

3 Comments
Teresa
6/19/2016 01:55:10 pm

You say you can can this without the clear jel but the instructions don't explain that process. Do you just do everything as the recipe indicates and leave the clear jel out?

Reply
Diane
6/19/2016 02:19:59 pm

Yes, if NOT using ClearJel - then you thicken the pie filling upon opening...

Reply
Diane
6/19/2016 02:22:18 pm

Just omit adding any thickener and continue on with recipe...




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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy