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Canned Cherry Pie Filling

Canned Cherry Pie Filling

Course: Canning and Preserving
Cuisine: American
Keyword: canned cherry pie filling
Author: Kitchen Nostalgia
  • 3 cups cherries, pitted
  • 1 cup granulated sugar
  • 3 tsp lemon juice
  • 3 tablespoons cornstarch
  • 1/8 tsp cinnamon
  • 1/4 teaspoon almond extract
  1. Combine cherries, sugar and lemon juice. Let stand over night. Drain and reserve syrup.
  2. Combine the syrup, sugar and cornstarch in a large saucepan. Add cinnamon and almond extract. Cook over medium high heat until mixture thickens and begins to bubble.
  3. Fold in drained cherries and boil 1 minute, stirring constantly. Fill jars with mixture, leaving 1 inch head space. Adjust lids and process immediately.