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Cherry Pie Filling
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Cherry Pie Filling
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Not overly sweet and perfectly tart, this Cherry Pie Filling makes a killer (and easy) pie. It's also delicious as a topping for pancakes, ice cream and yogurt. It's gorgeous color makes it an ideal homemade gift for the holidays. 

Prep time
Bake/Cook time
3-4 quarts or 6-8 pints (depending on size of the cherries)
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Cherry Pie Filling
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
3-4 quarts or 6-8 pints (depending on size of the cherries)


  • 10 lbs frozen tart cherries, thawed and juice reserved
  • 3 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 1 cup ClearJel*
  • 1 teaspoon ground cinnamon
  • 4 cups reserved cherry juice
  • 1/4 cup bottled lemon juice
  • 1 teaspoon almond extract


  1. Prepare water bath canner, 3-4 quart (6-8 pint) jars and lids. 
  2. Drain thawed cherries over a large bowl for 2-3 hours until most of juice has drained off.  Measure 4 cups of reserved cherry juice and set aside.  (Use any leftover juice for smoothies or in cocktails.)
  3. In a large stainless steel saucepan stir together sugar, ClearJel and cinnamon. Add reserved cherry juice and whisk over medium-high heat until mixture comes to a boil and thickens. Add lemon juice and cook for 1 minute more, stirring constantly. Add cherries gently stir to combine. Return to a boil over medium high heat. Remove cherry pie filling from heat and stir in almond extract. 
  4. Ladle hot pie filling into hot jars, leaving 1 inch head space. Remove air bubbles, wipe rims, and center a lid on each jar. Screw bands down just until fingertip tight. 
  5. Place jars in water bath, making sure they are completely submerged in water. Bring water to a boil and process both quarts and pint jars for 35 minutes. Wait 5 minutes before removing jars to cool on a clean cloth on counter. Cool completely before storing. 


*ClearJel is a modified food starch that is commonly used as a thickening agent in canning recipes.  It can be found in canning section of your local grocery store or online.

Recipe developed for Dixie Crystals by Kelley Epstein @Mountain Mama Cooks.

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