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Cherry Pie Filling

Prep Time:

3 Hours

Cook Time:

Fill Jar - 1 Inch Headspace
Yield Amounts: 1 – 7 Quarts

Process Quarts for:
30 minutes at 0 – 1,000 feet
35 minutes at 1,001 – 3,000 feet
40 minutes at 3,001 – 6,000 feet
45 minutes at 6,001 + feet


1 -6 Quart Jars



About the Recipe

Easy to make but a bit time consuming pitting the cherries. It's a gloppy process with the thickness of the ClearJel but so yummy it's worth it!



Quantities of Ingredients Needed For:

1 Quart

3-1/3 cups Fresh or thawed sour cherries

1 cup Granulated sugar

1/4 cup + 1 tbsp Clear Jel®

1-1/3 cups Cold water

1 tbsp + 1 tsp Bottled Lemon Juice


1/8 tsp Cinnamon

1/4 tsp Almond extract

6 drops Red food coloring

7 Quarts

6 quarts Fresh or thawed sour cherries

7 cups Granulated sugar

1-3/4 cups Clear Jel®

9-1/3 cups Cold water

1/2 cup Bottled Lemon Juice (optional)

1 tsp Cinnamon

2 tsp Almond extract

1/4 tsp Red food coloring

Tools Needed: Funnel Spatula Ladle Jar Lifter Lid Lifter Headspace tool Chopstick Whisk Tongs Colander Cherry Pitter


Combine sugar and Clear Jel® in a large saucepan and add water. If desired, add cinnamon, almond extract, and food coloring. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained cherries immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately according to the recommendations in Table

Remove Pits:

Good options are a toothpick, unbent paper clip, hair pin, lobster pick, or a metal orange stick (used for manicures). Insert whichever tool you choose into the stem-end of the cherry. You should feel it hit the pit. Then twist your implement around the pit and pop it out.

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