Cherry Pie Filling Recipe
Cherry Pie Filling
Unbelievably Delicious!
I recently bought a 10 lb tub of Door County Cherries from Cherrylands Best,
located off highway 41 in Little Chute Wisconsin.
If your driving down 41, you can't miss it....
It's the building with the huge Cherry out front!
The cherries came already blanched and pitted,
so half the work was already done for me.
The cherries came frozen so
I let them thaw in my refrigerator for a few days and
then let the cherries come to room temperature before I used them.
Cherry Pie Filling
- Makes 7 quarts
- 6 quarts thawed cherries
- 7 cups sugar
- 1 3/4 cups clear jel
- 9 1/3 cups cold water or cherry juice or cran-cherry juice or combination
- 1/2 cup lemon juice (bottled)
Select cherries, fresh or frozen Wash canning jars, bands and lids in soapy water. Rinse well.
Wash and sort cherries. Pit cherries with a cherry pitter. Blanch cherries, (up to 7 cups at a time) in a large pot with at least one gallon of boiling water. Boil each batch 1 minute after water returns to a boil. Drain, keep hot cooked fruit in a covered boil.
Make liquid for filling; Mix together clear jel with sugar. Add water or juice. Stir together. Stir and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice, boil one minute, stirring constantly. Fold the cherries into the hot liquid.
Fill the jars with cherry mixture, removing air bubbles. Fill to within one inch of top of jars. Wipe any spilled filling off the top, seat lid and tighten ring.
Process the filled jars in a canner, keeping them covered with at least one inch of boiling water. Process for 25 minutes. Lift jars out of the canner, let cool undisturbed for 24 hours.