Monday, July 21, 2014

Cherry Pie Filling

Rinse and pit fresh cherries and place in cold water with a little ascorbic acid add to prevent browning.

You can use frozen cherries if you want but make sure you thaw them completely and drain well.

Bring a pot of water to a boil.  Add your cherries about 6 cups at a time. Using a slotted spoon place your fruit in a bowl and keep it covered.  Repeat until all fruit is heated.

Quantities of Ingredients Needed For
1 Quart7 Quarts
Fresh Cherries3-1/3 cups6 quarts
Granulated sugar1 cup7 cups
Clear Jel1/4 cup + 1 tbsp1-3/4 cups
Cold water1-1/3 cups9-1/3 cups
Bottled Lemon Juice1 tbsp + 1 tsp1/2 cup
Cinnamon (optional)1/8 tsp1 tsp
Vanilla or Almond Extract1/4 tsp2 tsp
Red food coloring (optional)6 drops1/4 tsp

Combine sugar, clear jel and cinnamon in a stainless steel pot.  

Mix together and add your water, vanilla and food coloring if using.  Heat over medium heat until mixture thickens and begins to bubble.

  Add your lemon juice and boil for one minute.  Stir Constantly to prevent sticking.

Fold your drained cherries into the filling. 

Fill your jars leaving one inch head space. 

 Remove air bubbles as you fill your jars by gently pressing down on your filling.  

Wipe rims of jars with a paper towel dipped in vinegar.  Place lids and rings on jars and tighten down finger tight.

Process both pints and quarts in a boiling water bath for 30 minutes.

Turn off heat, Remove lid and wait 5 minutes before removing jars from canner.

Place jars on counter to cool for 24 hours.

Wash jars.  Label and Store in a cool dark room.

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