Tart Cherries

The tart cherry crop was plentiful this summer. As a result, many people have picked, pitted and frozen cherries. Below is a recipe for making cherry pie filling. This is a great way to use frozen cherries.

This recipe was demonstrated at the fruit canning class I presented earlier this week. The recipe turns out great. The filling works well in pies, crisps, and tortes.

Cherry Pie Filling:
6 quarts tart cherries, fresh or thawed
7 cups sugar
1 ¾ cups Clearjel®
9 ⅓ cups cold water or water and juice
½ cup bottled lemon juice
1 tsp. cinnamon (optional)
2 tsp. almond extract (optional)

Select fresh, very ripe and firm cherries. Or select unsweetened frozen cherries, thaw and then collect and measure the juice and use it to replace all of part of the water in the recipe.

Hot pack: Wash and pit fresh cherries, and hold in cold water. To prevent stem and end browning, add ascorbic acid. Combine sugar and Clearjel® in a large saucepan and add water, or water and juice. If desired, add cinnamon and almond extract. Stir and cook over medium-high heat until mixture thickens and begins to bubble. Add bottled lemon juice and boil 1 minute, stirring constantly. Fold in cherries immediately and fill clean, hot jars without delay, leaving 1-inch headspace. Remove bubbles and wipe jar rims clean. Adjust lids.

Yield: 7 quarts

Process in a boiling water canner: 30 minutes for pints or quarts.