“My grandmother used to can cherry pie filling to use all winter long. The only thing different that I do is add a little red food coloring to give it some color. You can also freeze this pie filling if you prefer. I am not listing any prep time because it depends on how fast you can pit the cherries.”
READY IN:
25mins
YIELD:
7 Quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend the sugar, salt, and tapioca together.
  2. Add almond extract and water.
  3. Cook on medium high heat until thickened and bubbly, stirring constantly.
  4. Add lemon juice and cook an additional two minutes.
  5. Add the cherries to the sauce, stirring gently to keep from breaking the cherries up.
  6. Add enough food coloring to make the mixture a bright red.
  7. Bring the mixture to a rolling boil and cook for 1 minute.
  8. Ladle the mixture into hot, sterile jars.
  9. Leave 1/2 inch headspace.
  10. Seal the jars.
  11. Process in a boiling water bath for 25 minutes.
  12. Remove from water bath and place on kitchen towels on counter top to cool.
  13. When you're sure the jar is sealed, tighten the rings.
  14. If a jar doesn't seal properly, pour the pie filling into another sterile jar.
  15. Make sure the rim is clean before putting the lid on and reprocess.
  16. Or you could pour the pie filling into a freezer container and put in your freezer.

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