Cherry Pie Filling

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

4.50 from 10 votes

Make your own homemade cherry pie filling for pies, cheesecakes, pastries, hand pies, and more. Stovetop ready in under 30 minutes, freezer-friendly for up to 6 months.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Servings: cups

Calories: 386kcal

Author: Liz Marek

Equipment

Cherry pitter

Ingredients

32 ounces cherries pitted
4 ounces water
8 ounces granulated sugar (see body section for sour vs sweet cherry conversion)
¼ teaspoon salt
3 Tablespoons ClearJel or 3 Tablespoon cornstarch
4 ounces cold water to mix with the Clear Jel
1 Tablespoon fresh lemon juice
1 small lemon zest
¼ teaspoon almond extract

US Customary - Metric

Instructions

Before you begin: Pit the cherries. Measure the slurry ingredients (Clear Jel or cornstarch, lemon juice, 4 oz cold water, lemon zest) into a small bowl and set it next to the stove. Confirm you have cook-type Clear Jel, not Instant. Instant Clear Jel will clump on contact with liquid.
Combine the pitted cherries, 4 ounces of water, salt, and sugar in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally so the bottom doesn't scorch.
While the cherries simmer, whisk together the Clear Jel (or cornstarch), 4 ounces of cold water, lemon juice, lemon zest, and almond extract in a small bowl until smooth.
Reduce the heat to medium. Pour the slurry into the simmering cherries in a steady stream, stirring constantly. Cook for 1 to 2 minutes until the filling thickens and turns glossy.
Remove from the heat. The filling will continue to thicken as it cools. Transfer to a clean container, cover, and refrigerate.

Video

Notes

Ingredient notes

Clear Jel: must be cook-type for this slurry method. If you only have Instant Clear Jel, mix it with the dry sugar before adding to the cherries, do not slurry it.
Sugar: adjust based on cherry sweetness. Sour cherries need 10 to 12 ounces, sweet cherries need 6 to 7 ounces.

Pan options

Use a saucepan large enough for the cherries to bubble freely without splashing. A 3-quart saucepan is the right size for a 32-ounce batch.

Make-ahead and storage

Fridge: 1 week in an airtight container.
Freezer: 6 months in an airtight, freezer-safe container. Thaw overnight in the fridge before use.
Canning: Use cook-type Clear Jel only, never cornstarch. Follow a USDA or Ball-tested canning recipe and water-bath process pint jars for 30 minutes.

Substitutions

Cornstarch in place of Clear Jel: works, but the filling will be slightly cloudier.
Other fruits: blueberries, blackberries, raspberries, peaches, rhubarb all work with this method, adjust sugar to taste.
Sugar-free: use Swerve or another granulated sugar substitute 1:1.

Critical do-nots

Do not add Clear Jel or cornstarch directly to hot liquid, it will clump.
Do not slurry Instant Clear Jel, mix it with the dry sugar instead.
Do not use cornstarch if you plan to can the filling for shelf storage, it is not heat-stable enough for water-bath canning.

Nutrition