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Cherry Pie Filling

My grandmother used to can cherry pie filling to use all winter long. The only thing different that I do is add a little red food coloring to give it some color. You can also freeze this pie filling if you prefer. I am not listing any prep time because it depends on how fast you can pit the cherries.

Ready In:
25mins
Yields:
Units:

ingredients

directions

  • Blend the sugar, salt, and tapioca together.
  • Add almond extract and water.
  • Cook on medium high heat until thickened and bubbly, stirring constantly.
  • Add lemon juice and cook an additional two minutes.
  • Add the cherries to the sauce, stirring gently to keep from breaking the cherries up.
  • Add enough food coloring to make the mixture a bright red.
  • Bring the mixture to a rolling boil and cook for 1 minute.
  • Ladle the mixture into hot, sterile jars.
  • Leave 1/2 inch headspace.
  • Seal the jars.
  • Process in a boiling water bath for 25 minutes.
  • Remove from water bath and place on kitchen towels on counter top to cool.
  • When you're sure the jar is sealed, tighten the rings.
  • If a jar doesn't seal properly, pour the pie filling into another sterile jar.
  • Make sure the rim is clean before putting the lid on and reprocess.
  • Or you could pour the pie filling into a freezer container and put in your freezer.
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RECIPE MADE WITH LOVE BY

@Julie in TX
Contributor
@Julie in TX
Contributor
"My grandmother used to can cherry pie filling to use all winter long. The only thing different that I do is add a little red food coloring to give it some color. You can also freeze this pie filling if you prefer. I am not listing any prep time because it depends on how fast you can pit the cherries."
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  1. ericaj
    We have a sour cherry tree and I've tried tons of pie filling recipes. This is the winner so far! I might reduce the water a little...I think my type of cherries have a higher water content because all the pie filling recipes turn out a little runny. I just freeze the pie filling so its a really fast recipe for me too!
    Reply
  2. Chef AngieW
    Very impressed with this recipe. Made it exactly as written and got 14 pints from it. I used 6 quarts of cherries and 1/2 t. of almond extract. Got nice and thick and had wonderful flavor! It was very easy also!
    Reply
  3. cause4chubbyhubby
    I scaled it down to just over 2 pounds of fresh cherries (around 6 cups halved/pitted). I reduced the sugar by 1/3, subbed vanilla for the almond and cornstarch for the tapioca. I agree with omitting the food coloring...even though I used raw sugar making the sauce look like caramel at first, after the cherries cooked it was a beautiful dark red. And it's plenty sweet enough! Thanks a bunch...you've gotta appreciate grandma's recipes.
    Reply
  4. cause4chubbyhubby
    I scaled it down to just over 2 pounds of fresh cherries (around 6 cups halved/pitted). I reduced the sugar by 1/3, subbed vanilla for the almond and cornstarch for the tapioca. I agree with omitting the food coloring...even though I used raw sugar making the sauce look like caramel at first, after the cherries cooked it was a beautiful dark red. And it's plenty sweet enough! Thanks a bunch...you've gotta appreciate grandma's recipes.
    Reply
  5. Mittyanna
    Great cherry pie filling. I have never made pie filling from scratch but this recipe was easy and turned out great. Tastes just like the stuff you buy from the store!
    Reply
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