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🍒🥧 Cherry Pie Filling (Homemade Canning Recipe) 🫙✨

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Here is a complete, website-ready recipe article for your homemade cherry pie filling canning guide.

Homemade Cherry Pie Filling Canning Recipe

There is nothing quite like opening a jar of homemade cherry pie filling in the middle of winter. The rich red color, juicy bursts of tart cherry, and comforting scent of almond and cinnamon instantly transport you back to warm summer afternoons.

Store-bought cherry pie fillings often rely on heavy artificial dyes, high-fructose corn syrup, and an overabundance of thickeners that dull the natural flavor of the fruit. When you make your own cherry pie filling at generation-quality standards using fresh fruit, you control the ingredients, sweetness, and quality.

This recipe is specifically designed and safety-tested for home water-bath canning. It utilizes ClearJel®, a modified cornstarch approved by USDA canning guidelines, to ensure a smooth, stable, and safe product that holds up beautifully through the heating process.

Recipe Specifications

  • Prep Time: 45 minutes

  • Cook Time: 25 minutes

  • Processing Time (Canning): 30 minutes

  • Total Time: 1 hour 40 minutes

  • Yield: 7 quarts (or 14 pints)

  • Skill Level: Intermediate

  • Processing Method: Water-Bath Canning

  • Flavor Profile: Bright, tart-sweet, subtly spiced

Cooking Intensities & Heat Guide

To ensure optimal safety, gel consistency, and flavor preservation, maintain these precise heat levels during preparation:

Step Task Heat Intensity Visual Cue
Step 1 Sterilizing Jars Low–Medium ($180^\circ\text{F} / 82^\circ\text{C}$) Gentle simmer; water hot but not boiling hard.
Step 2 Pre-cooking Cherries Medium Barely simmering in hot water to soften without bursting skin.
Step 3 Cooking Syrup Base Medium-High Rapidly bubbling while whisking constantly to activate thickener.
Step 4 Combining & Simmering Low Barely simmering ($190^\circ\text{F} / 88^\circ\text{C}$) to gently heat fruit through.
Step 5 Water-Bath Processing High ($212^\circ\text{F} / 100^\circ\text{C}$) Full, rolling boil maintained continuously.

Equipment Needed

  • 7 quart-size mason canning jars with fresh lids and rings

  • Water-bath canner with rack

  • Jar lifter and lid wand

  • Canning funnel and bubble remover tool

  • Large non-reactive stockpot (stainless steel or enameled cast iron)

  • Medium saucepan

  • Cherry pitter

  • Silicone spatula and wire whisk

Ingredients

Primary Fruit

  • 6 quarts (about 12 lbs) fresh sour/tart cherries (such as Montmorency), washed and pitted

Syrup & Thickeners

  • 4 ½ cups granulated sugar

  • 1 ¾ cups Cook-Type ClearJel® (Do not use regular cornstarch or Instant ClearJel)

  • 9 ½ cups cold water or unsweetened cherry juice

  • ½ cup bottled lemon juice (Must use bottled for consistent acidity)

  • 1 teaspoon pure almond extract

  • ½ teaspoon ground cinnamon (Optional)

Step-by-Step Instructions

Step 1: Prep the Canning Station

  1. Fill your water-bath canner half full with warm water and heat it on Low-Medium intensity.

  2. Wash your jars, lids, and rings in warm, soapy water.

  3. Place jars into the canner to keep them hot ($180^\circ\text{F}$) until ready to fill. Hot jars prevent thermal shock when hot filling is added.

Step 2: Blanch the Cherries

  1. Bring a large pot of water to a gentle boil on Medium-High heat.

  2. Add the pitted cherries in small batches (about 6 cups at a time).

  3. Blanch each batch for exactly 1 minute to heat the fruit through, soften skins slightly, and prevent excess air pockets.

  4. Remove cherries with a slotted spoon to a large rimmed bowl, keeping them warm while you make the syrup.

Step 3: Prepare the ClearJel Syrup

  1. In your large non-reactive stockpot, combine the granulated sugar and ClearJel®. Whisk thoroughly while dry to prevent clumping.

  2. Gradually pour in the cold water (or cherry juice), whisking continuously to dissolve the powder completely.

  3. Turn the stove to Medium-High intensity. Cook, stirring constantly with a whisk to prevent scorching, until the mixture thickens and begins to bubble aggressively.

  4. Add the bottled lemon juice and boil for 1 full minute, continuing to whisk vigorously.

  5. Remove the pot from heat. Stir in the almond extract and cinnamon.

Step 4: Combine Fruit and Syrup

  1. Immediately add the warm, blanched cherries to the hot cooked syrup.

  2. Turn heat to Low intensity and gently fold the cherries into the syrup using a silicone spatula.

  3. Heat for 3 to 5 minutes, stirring occasionally, until the entire mixture is hot throughout.

Step 5: Fill Jars and Process

  1. Use a jar lifter to remove one hot quart jar from the canner, draining water back into the pot.

  2. Place the canning funnel over the jar and ladle in the hot cherry pie filling, leaving 1 inch of headspace at the top.

  3. Run a bubble remover tool or non-metallic spatula down the insides of the jar to release trapped air bubbles. Recheck headspace.

  4. Wipe the rim clean with a damp paper towel. Center a lid on top and screw the band down until fingertip tight.

  5. Place the filled jar back into the canner rack. Repeat for remaining jars.

Step 6: Water-Bath Processing

  1. Ensure water level is at least 1 to 2 inches above the jar tops. Add hot water if needed.

  2. Cover the canner with its lid and turn heat to High intensity until water reaches a rolling boil.

  3. Once boiling, start timer: Process quart jars for 30 minutes (adjust for elevation: +5 mins for 1,001–3,000 ft; +10 mins for 3,001–6,000 ft).

  4. After processing, turn off heat, remove lid, and let jars sit in water for 5 minutes.

  5. Carefully lift jars out and place them upright on a towel-lined counter. Allow to cool undisturbed for 12 to 24 hours.

Checking Seals and Storage

After 12 to 24 hours, press the center of each lid. If it is flat and does not flex up and down, the seal is successful. Remove the screw bands, gently clean the outsides of the jars, and store them in a cool, dark place for up to 1 to 2 years. Any jars that failed to seal should be refrigerated immediately and used within 2 weeks.

Recipe Notes & Tips

  • Why ClearJel®? Standard cornstarch or flour breaks down during heat processing, resulting in a runny filling. Furthermore, regular starches interfere with heat transfer, posing a botulism risk. Always use Cook-Type ClearJel® for safe canning.

  • Fresh vs. Frozen: Frozen pitted tart cherries can be used. Thaw completely, reserving liquids to substitute for part of the water component in Step 3.

Nutritional Information

Serving Size: 1 cup (Approx. 1/4th of a quart jar)

Yields approximately 28 servings total.

Nutrient Amount Per Serving
Calories 185 kcal
Total Fat 0.3 g
Saturated Fat 0.1 g
Sodium 4 mg
Total Carbohydrates 46 g
Dietary Fiber 1.8 g
Total Sugars 36 g
Protein 1.1 g
Calcium 18 mg
Potassium 175 mg
Vitamin C 10 mg

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