A burst of summer in every bite

Canning Cherry Pie Filling: A Cozy Pantry Tradition on Our Little Postage Stamp

On our tiny postage-stamp plot, we don’t grow nearly enough cherries to fill our pantry shelves (well… not yet, our little cherry tree is still dreaming big). But thanks to foraging walks, generous neighbours, and the treasures found at our local farmers markets, every summer we manage to gather enough cherries to put away jars of ruby-red pie filling for the colder months.

There’s something deeply comforting about lining up warm jars on the counter, each one settling into its seal with that satisfying little ping. It’s a small ritual that turns the brief cherry season into something we can enjoy all year long, tucked into tarts, spooned over yogurt, spread over cheese cake or baked into a midwinter pie that tastes like July.

Making your own cherry pie filling might seem like a big undertaking, but it’s wonderfully doable, even in a small kitchen. Clear Jel is the magic here—it’s the only thickener approved for canning, and it gives the filling that perfect glossy, luscious texture. The rest is simply a matter of stirring, whisking, and letting the scent of summer cherries fill your home.

Here’s how we put up our jars for the pantry:

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For every quart jar of cherry pie filling, you will need:

3 1/3 cups sour cherries, fresh or thawed

1 cup granulated sugar

¼ cup plus 1 tablespoon Clear Jel

1 1/3 cups cold water (or a combination of cherry juice and water)

1 tablespoon plus 1 teaspoon bottled lemon juice

1/8 teaspoon cinnamon (optional)

¼ teaspoon almond extract (optional, but really brings out the cherry flavour)

6 drops red food colouring (optional)

 

For a 7 quart canner batch, you will need:

6 quarts of sour cherries, fresh or thawed

7 cups granulated sugar

1 ¾ cups clear jel

9 1/3 cups cold water (or a combination of cherry juice and water)

½ cup bottled lemon juice

1 teaspoon cinnamon (optional)

2 teaspoons almond extract (optional, but really brings out the cherry flavour)

¼ teaspoon red food colouring (optional)

How to Make Home-Canned Cherry Pie Filling

Prepare the Cherries

Start by washing and pitting your cherries—sour or sweet both work, depending on what you have access to. You’ll need about 3 1/3 cups of pitted cherries per quart jar. Pitting is a little bit tedious, but it’s also an excellent excuse to slow down and listen to a podcast or put on some music.

Warm Up the Fruit

In a large pot, add your cherries along with half a cup of water. Let them simmer gently for about five minutes. This softens the fruit and draws out a little juice, which becomes part of your thickened base.

Set Up Your Canning Gear

Get your jars washed and warm, lids ready, and a water-bath canner simmering on the stove. A bit of prep here makes the whole process feel smooth and peaceful.

Adjust the Recipe to Your Own Taste

One of the joys of canning cherry pie filling is making it just the way you like it.
You can:

• Adjust the sugar to suit your tastes

• Add or reduce spices

• Increase the lemon juice for a brighter, more tart filling

A few things can’t be changed:

• You must not reduce the lemon juice

• You cannot increase the Clear Jel (only decrease it if you prefer a looser filling)

• You must use Clear Jel—other thickeners aren’t safe for canning

Within those boundaries, there’s plenty of space to make the recipe entirely your own.

Mix the Clear Jel Slurry

In a large pot, whisk your Clear Jel with sugar, then add the cold water (and juice) and any spices, food colouring, or extracts as desired. Whisk well and continue to stir until clear jel dissolves entirely.

Build the Sauce

Once well mixed, turn heat to medium-high heat and stir the mixture as it warms and thickens, making sure to always scrape the bottom of the pot so nothing sticks. Stir steadily until the mixture becomes thick and glossy, then add the lemon juice. Let it boil for one minute, stirring continually throughout the process.

Bring It All Together

Fold your warm cherries into the thickened mixture, coating each piece in that shiny, ruby sauce.

Fill Your Jars

Spoon the hot filling into your pre-warmed jars, leaving one inch of headspace. Use a spatula to release any trapped air bubbles, wipe the rims, and add your lids and bands.

Process the Jars

Set the jars into a boiling water bath and process for 35 minutes for quarts. When you lift them out and place them on a towel to cool, the sight alone is enough to make you feel rich—rows of deep red jars catching the light.

Cool, Store & Enjoy

Let the jars cool undisturbed for 12–24 hours, check the seals, and tuck them into your pantry. Knowing they’re there, waiting for a cozy baking day, is one of those small pleasures that make life on a tiny postage stamp feel abundant.