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PREPARATION TIME:
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients
- 3⅓ cups fresh or frozen sour cherries
- 1 cup sugar
- 1⅓ cups water
- ¼ cup Clear Jel modified cornstarch plus
- 1 tbsp Clear Jel modified cornstarch
- 1 tbsp Bottled Lemon Juice plus
- 1 tsp Bottled Lemon Juice
- ⅛ tsp ground cinnamon optional
Instructions
For Fresh Cherries
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For fresh fruit, add cherries to large pot. Cover with about 1/2 gallon of water.
For Frozen Cherries
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Thaw cherries in refrigerator.
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Add cherries and juice to large pan. Just barely cover cherries with water.
For fresh and frozen cherries
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Bring to boil. Once boiling, boil for 1 minute.
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Strain liquid from cherries. Keep cherries warm in covered container. Reserve water and juice.
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Combine sugar, clear jel and water back to large pot.
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Cook over medium high heat, stirring constantly, until mixture starts bubbling.
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Add lemon juice. Boil for 1 minute.
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Fold in cherries.
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Pack immediately into hot jar. Reserving 1″ headspace.
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Wipe edge of jar clean. Place lids. Screw on bands fingertip tight.
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Process 30 minutes, for sea level. Increase processing time for 5 minutes, for every 3000 feet in elevation.
Notes
- It’s best to use sour cherries for this recipe. If using sweet cherries, reduce the sugar and increase the lemon juice, to taste.
- Use a cherry pitter to speed up the pitting process.
- Use Clear Jel, a modified cornstarch, instead of cornstarch, if canning.
- If you don’t want to can this cherry pie filling, it lasts 2-3 days or freeze it up to 1 year.
- If you are not canning, the clear jel can be substituted with cornstarch.
- Use proper canning techniques, if canning, to make the product shelf stable.
Nutrition
- Serving: 2tablespoons | Calories: 38kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 32mg | Fiber: 1g | Sugar: 8g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
