Cherry pie filling is an excellent way to preserve cherries in jars, and it’s simple to make at home.
Cherry pie is one of my husband’s favorites, so each year we make plenty of home-canned cherry pie filling. In northern climates we grow pie (sour) cherries, and their bold, tangy flavor makes exceptional pie filling.
Sour cherries are softer and a little trickier to pit than sweet varieties, but the effort is worth it for the flavor and color they add to canned filling.
Best Cherries for Pie Filling
Cherries fall into two broad categories: sweet and sour. Sweet cherries, like Bing and Rainier, are usually available from May through July. Sour or pie cherries are typically available June through August and are often grown in colder regions where sweet cherries don’t thrive.
Sour cherries deliver the most punch in home-canned pie filling. Their tartness and vivid red color mellow when sweetened, producing a bright, deeply flavored filling ideal for pies and desserts.
All cherry types make fine jams and wine, but for classic, dependable canned pie filling, seek out tart (pie) cherries.
Ingredients for Canning Cherry Pie Filling
Choose firm, ripe cherries. Frozen cherries work too; if they were packed with sugar, rinse off the excess while the fruit is still frozen. Use bottled lemon juice to ensure consistent acidity for safe canning.
Clear Jel (regular type) is required for this recipe because it is formulated for canning and activated by heat; do not substitute instant Clear Jel or other starches. Other starches like cornstarch or tapioca may break down during storage and can affect processing safety.
Per quart jar:
- 3 ⅓ cups sour cherries, fresh or thawed
- 1 cup granulated sugar
- ¼ cup plus 1 tablespoon Clear Jel
- 1 ⅓ cups cold water
- 1 tablespoon plus 1 teaspoon bottled lemon juice
- ⅛ teaspoon cinnamon (optional)
- ¼ teaspoon almond extract (optional)
For a 7-quart canner batch:
- 6 quarts sour cherries, fresh or thawed
- 7 cups granulated sugar
- 1 ¾ cups Clear Jel
- 9 ⅓ cups cold water
- ½ cup bottled lemon juice
- 1 teaspoon cinnamon (optional)
- 2 teaspoons almond extract (optional)
Altering the Canning Recipe
You can adjust sugar and spices to taste without affecting safety, but certain amounts must remain exact. Do not reduce the bottled lemon juice below the recipe amount; you may increase it if you prefer a tarter filling. You may reduce Clear Jel for a looser set, but do not increase it above the stated amount. A good reduction is to about 75% of the Clear Jel amount for a softer set (roughly 3–4 tablespoons per quart).
Use only Clear Jel for safe, shelf-stable pie fillings; other starches can thin or break down during storage and may interfere with heat penetration during processing.
How to Can Cherry Pie Filling
Start by preparing jars, lids, and a water bath canner. If you’re new to water bath canning, review basic guidance on safely using a water bath canner before you begin.
If using frozen cherries, thaw them in a colander set over a bowl so you can save the thawed juice. If the fruit was sweetened in freezing, rinse off excess sugar while still frozen.
Wash cherries, remove stems and pit. To minimize browning at the stem end, optionally submerge pitted cherries in a solution of ascorbic acid (or crushed vitamin C tablets) mixed with water; this is a cosmetic step only.
For fresh cherries, blanch by boiling them in batches for one minute, then drain and keep them covered and warm until ready to use.
In a large pot, whisk together Clear Jel and sugar, then stir in the cold water (or saved cherry juice) and any optional spices or extracts until the Clear Jel is fully dissolved to prevent clumping.
Heat the mixture over medium-high, stirring as it warms and thickens. When it reaches a full boil, add the bottled lemon juice and boil for one minute, stirring constantly.
Remove from heat, fold in drained warm cherries, and ladle the filling into hot jars, leaving 1 inch headspace. Remove air bubbles, wipe jar rims clean, and apply two-part lids fingertight. If using previously frozen cherries, add them to the heated mixture and return to a boil before ladling into jars.
Process jars in a water bath canner for 30 minutes for altitudes 0–1,000 feet; adjust processing time upward for higher elevations (see altitude section). After processing, turn off the heat and let jars rest in the water an additional 10 minutes to reduce siphoning, then remove and place on a towel-covered surface.
Check seals after 12–24 hours. Unsealed jars should be refrigerated and used soon. Properly sealed jars stored in a cool, dry place will be at best quality for about one year. Refrigerate after opening.
Altitude Adjustments
Processing times for pints and quarts:
- 0 to 1,000 feet: 30 minutes
- 1,001 to 3,000 feet: 35 minutes
- 3,001 to 6,000 feet: 40 minutes
- Above 6,000 feet: 45 minutes
Juice or Water for the Canning Liquid?
Replace part of the water with cherry juice for a stronger cherry flavor. Thawing frozen cherries over a bowl lets you collect juice to use in the recipe. You can also simmer fresh or frozen cherries with a little water, mash, and strain through cheesecloth or a jelly bag to extract juice. For a pure cherry taste, substitute about one-quarter to one-half of the water with cherry juice.
If you use juice from a different fruit, expect a changed flavor profile.
Using Cherry Pie Filling
Beyond a classic cherry pie, canned cherry pie filling is versatile. Spoon it over pound cake, layer it on cheesecake, use it as a filling for cupcakes, danishes, turnovers or crepes, or fold it into coffee cake or bars. It also makes a quick topping for vanilla ice cream, a swirled ingredient for no-churn cherry ice cream, or a chilled cherry fluff dessert. For a simple treat, warm a spoonful over vanilla ice cream and add nuts or granola.
Canning Cherry Pie Filling
Equipment
-
Water Bath Canner
Ingredients
For a Single Quart:
- 3 ⅓ cups sour cherries, fresh or thawed
- 1 cup granulated sugar
- ¼ cup + 1 Tbsp. Clear Jel
- 1 ⅓ cups cold water
- 1 Tbsp plus 1 teaspoon bottled lemon juice
- ⅛ tsp cinnamon, optional
- ¼ tsp almond extract, optional
For a 7 Quart Canner Batch:
- 6 quarts sour cherries, fresh or thawed
- 7 cups granulated sugar
- 1 ¾ cups Clear Jel
- 9 ⅓ cups cold water
- ½ cup bottled lemon juice
- 1 tsp cinnamon, optional
- 2 tsp almond extract, optional
Instructions
-
Prepare jars, lids, and a water bath canner.
-
Wash, stem, and pit fresh cherries. Thaw frozen cherries in a colander over a bowl to collect any juice for substitution in the liquid.
-
Blanch fresh cherries by boiling them for one minute, then drain and keep warm.
-
In a large pot, combine sugar and Clear Jel, then stir in cold water or juice and any spices until the Clear Jel is fully dissolved.
-
Heat the mixture over medium-high, stirring as it thickens.
-
When bubbling, add the bottled lemon juice and boil for 1 minute while stirring.
-
Remove from heat, fold in warm cherries (or add frozen cherries and return to a boil), then ladle into hot jars, leaving 1 inch headspace.
-
Wipe rims, apply lids, and process in a water bath canner for the recommended time for your altitude.
-
After processing, let jars rest in the water 10 minutes, then remove and set on a towel to cool. Check seals after 12–24 hours and refrigerate any unsealed jars.
Notes
Keep jars and fruit warm throughout the process. Sterilize jars right before filling and process hot jars immediately in the water bath canner.
Altitude processing times listed above apply to pints and quarts. Allow jars to rest in the water for 10 minutes before removing to reduce siphoning and place jars on a towel to cool to avoid thermal shock.
Nutrition
Nutrition information is an approximation.
Home Canned Pie Fillings
Interested in more pie-filling canning recipes?
- Canning Apple Pie Filling
- Canning Blackberry Pie Filling
- Canning Peach Pie Filling
- Canning Cherry Pie Filling
Fruit Canning Recipes
There are many more fruit canning recipes to explore for your pantry shelves.
- Canning Peaches
- Canning Blackberries
- Canning Plums
- Canning Blueberries
- Canning Cherries
