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homemade cherry filling in a glass jar with the lid open. Black label with cherry written on the front. Cherries surrounding the jar on a white table
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Cherry Filling Recipe

Make your own cherry filling for pies, cheesecakes, pastries and more
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 cups
Calories 364kcal
Author Elizabeth Marek

Equipment

  • Cherry pitter

Ingredients

  • 32 ounces cherries pitted
  • 8 ounces water
  • 8 ounces granulated sugar
  • ¼ teaspoon salt
  • 5 Tablespoons ClearJel or 3 Tablespoon cornstarch
  • 1 Tablespoon fresh lemon juice
  • 1 small lemon zest
  • 2 ounces cold water to mix with the cornstarch
US Customary - Metric

Instructions

  • Combine together your cherries, water, salt, and sugar in a large saucepan and bring to a simmer over medium high heat, while stirring occasionally
  • Combine together your ClearJel, lemon juice, 2 tablespoons water, and lemon zest to make a slurry
  • Add your ClearJel to the simmering mixture and cook for 1-2 minutes until thickened. The mixture will continue to thicken as it cools
  • Cherry filling can be kept in the fridge for one week or frozen for 6 months or more

Nutrition

Calories: 364kcal | Carbohydrates: 93g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 503mg | Fiber: 5g | Sugar: 86g | Vitamin A: 145IU | Vitamin C: 19mg | Calcium: 29mg | Iron: 1mg