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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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4.50 from 10 votes

Cherry Filling Recipe

Make your own cherry filling for pies, cheesecakes, pastries and more
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Servings: 4 cups
Calories: 364kcal
Author: Liz Marek

Equipment

  • Cherry pitter

Ingredients

  • 32 ounces cherries pitted
  • 8 ounces water
  • 8 ounces granulated sugar
  • ¼ teaspoon salt
  • 3 Tablespoons ClearJel or 3 Tablespoon cornstarch
  • 1 Tablespoon fresh lemon juice
  • 1 small lemon zest
  • 4 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, 4 ounces 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

Video

Notes

You can substitute cherries for other fruits.

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
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