Cherry Pie Filling
A sweet and tangy cherry pie filling that can be made with fresh or frozen sour cherries, perfect for pies and desserts all year round.
Ingredients
For the filling
- 4 cups fresh or frozen sour cherries (pitted)
- 1 cup granulated sugar Adjust based on sweetness preference
- 1/4 cup cornstarch Use for thickening
- 1/4 teaspoon almond extract
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter Add for richness
- Red food coloring (optional) For color enhancement
For Jars
- 4 pint jars pint jars Sterilize and keep warm
Instructions
Preparation
- Sterilize your jars in boiling water and then place them in a warm oven set to 215°F for at least 15 minutes.
Cooking
- In a medium saucepan, add the pitted cherries, sugar, and cornstarch. Cook over medium-low heat, stirring constantly until the sugar dissolves and the mixture thickens.
- Once thick, remove from heat. Stir in almond extract, lemon juice, and butter. Add red food coloring if desired.
Filling Jars
- Carefully fill the warm jars with the hot pie filling, leaving space to prevent spills.
- Screw the lids on tightly and process in a hot water bath for 20 minutes.
- Remove jars from the water and let them cool completely.
Notes
Store your cherry pie filling in a cool, dark place. Unsealed jars can be stored in the refrigerator for about a week or two. If properly sealed, jars can last for a year in the pantry. Adjust sweetness and thickness according to preference. Variations can include spices like cinnamon or mixing other fruits.