Homemade Cherry Pie Filling for Water Bath Canning: Step-by-Step Guide

Not many of us have a cherry tree, but when cherries are in season the farmer’s market is the place to be. This recipe makes enough homemade cherry pie filling for seven quarts — perfect for pies, cobblers, or spooning over ice cream. Of all the canning recipes I make, this is the one I most enjoy pulling from the pantry.

Wear an apron — fresh cherries can be delightfully messy.

Ingredients and Tools You’ll Need

You can use sweet or tart cherries, or a mix of both. A cherry pitter will save time and reduce mess.

If you double or triple the batch, adjust quantities in the recipe card below.

Equipment

• Water bath canner
• Large pot
• Cherry pitter

Ingredients

• 6 quarts cherries (sweet or tart)
• 7 cups sugar
• 1 1/3 cup clear jel (for thicker filling)
• 9 1/3 cups water
• 1/2 cup lemon juice
• 1 tablespoon vanilla extract
• 1 tablespoon almond extract
• 1/2 cup tart cherry juice (optional for deeper color)

How to Make Cherry Pie Filling

Step One: Prep for Canning

Fill the water bath canner with water and bring it to a simmer. Wash jars in hot, soapy water, then place them in the canner to stay hot until ready. Simmer lids and rings in a small pan (do not boil).

Step Two: Prep Cherries

Bring a large pot of water to a boil. Remove stems and pits from the cherries (a pitter is easiest). Working in batches, blanch cherries in the boiling water for 3 minutes, then transfer to a large bowl and set aside.

Step Three: Start the Syrup

In a large pot, combine the sugar and clear jel and stir. Add the water and mix well.

Step Four: Cook to Thicken

Heat the mixture over medium, stirring constantly until it thickens and becomes bubbly, about 8 minutes.

Step Five: Add Juices and Flavoring

Stir in the lemon juice, vanilla, almond extract, and tart cherry juice if using. Continue stirring and bring the mixture to a gentle boil again for 2–3 minutes.

Step Six: Add Cherries

Remove the pot from the heat and gently fold in the blanched cherries until they are evenly coated with the syrup.

Step Seven: Fill Jars

Using a canning funnel, fill the hot jars with cherry filling, leaving 1 1/4 inch headspace.

Step Eight: Clean Rims and Screw on Lids

Wipe jar rims with a clean, damp towel, place lids on, and screw rings until fingertip-tight.

Step Nine: Process Jars

Place jars in the water bath canner, ensuring they are fully submerged. Bring the water to a rolling boil. Process quart jars for 35 minutes and pint jars for 30 minutes.

Step Ten: Rest

After processing, turn off the heat and let the jars sit in the water for 10 minutes before removing them.

Step Eleven: Cool and Check the Seals

Transfer jars to a cooling rack or heat-safe surface for 12–24 hours. Check lids for a proper seal after 24 hours. Remove rings and store sealed jars in a cool, dark place for up to 18 months or according to your lid manufacturer’s guidelines.

Storing and Using Your Cherry Pie Filling

Once jars cool and seals are confirmed, store them in a cool, dark place for up to 18 months.

This filling is versatile. Try it:

• As the filling for a classic cherry pie with your favorite crust.
• Spoon over vanilla ice cream as a warm or chilled topping.
• As a topping for cheesecake.
• In any cobbler that calls for fruit filling.
• In thumbprint cookies or other baked treats.

More Pie Filling Recipes

• Apple pie filling for canning when apples are in season.
• Lemon pie filling (no canning required).
• Blackberry pie filling made from wild or foraged berries.
• Blueberry pie filling for a sweet, family-favorite option.

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