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bowl of cherries washed to pit
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5 from 1 vote

Canning Cherry Pie Filling

Discover how to easily can cherry pie filling at home and enjoy that sweet, tangy goodness whenever you want! Learn the simple steps to preserve your cherries for pies, cobblers, and more!
Course: Canning, Meal Prep
Cuisine: American
Author: Regina Sober

Equipment

  • canning utensils
  • Pint canning jars, wide mouth
  • Stock Pot
  • Ladle
  • Ball Canning Book
  • Water Bath Canner
  • Cutting board
  • 6 quart Dutch Oven
  • Fine Mesh Strainer
  • Colander
  • Mixing Bowls
  • Cheesecloth
  • Large Measuring Cup

Ingredients

  • 15 cups frozen washed & pitted cherries we use black cherries
  • From the cherries you will collect 4 cups of cherry juice. Use the rest of the juice you collect for other recipes.
  • 1/4 cup bottled lemon juice
  • 3 1/2 cups sugar
  • 1 cup clear gel
  • 1/2 teaspoon ground cinnamon

Instructions

  • Wash the cherries and drain the water.
  • Remove the stems and pits.
  • If using a pitter make sure the pit is removed.
  • Place the cherries into a freezer bag and freeze over night or least a few hours.
  • Allow the cherries to thaw.
  • You can also place the frozen cherries into a colander and let drain into a bowl. (You may need to set up cherries in several colanders).
  • Measure out 4 cups of cherry juice and use the rest of the juice for cherry jelly.
  • Start water bath water.
  • In a bowl, mix sugar, cinnamon and clear jel.
  • Add the cherry juice into a large pot. (5 quart pot will be completely full) and start to heat.
  • Add the bowl of sugar, cinnamon & clear jel.
  • Gently stir to remove the lumps.
  • Let the juice thicken and then add lemon juice.
  • Bring to a boil and carefully add the cherries.
  • Stir, making sure you get the bottom so it does not boil.
  • Bring the cherries back to a boil and then remove from the heat.
  • Fill clean pint jars with cherry pie filling, leaving 1 inch headspace.
  • Clean rims with wet sterile paper towel and place lid on and hand tighten band.
  • Place jar into hot water (hot pie filling into hot water bath).
  • Once at a boil, process in water bath for 35 minutes and then turn off.
  • Allow jars to sit in the water for 5 minutes, before removing.
  • Place on counter lined with a towel and cover with a towel as well to cool over night.
  • Check jars to ensure all lids have sealed.
  • Date & label jars, you can remove the bands.

Video