Go Back
–+ servings
Did You Make This Recipe?Leave a rating and tell me how it went!
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

Cherry Filling Recipe

Make your own cherry filling for pies, cheesecakes, pastries and more
5 from 4 votes
Print
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Serves: 4 cups
Calories: 364kcal
Author: Elizabeth Marek

Ingredients

  • 32 ounces (907 g) cherries pitted
  • 8 ounces (227 g) water
  • 8 ounces (227 g) granulated sugar
  • 1/4 tsp salt
  • 5 Tablespoons (40 g) ClearJel or 3 Tablespoon cornstarch
  • 1 Tablespoon fresh lemon juice
  • 1 small lemon zest
  • 2 ounces (57 g) cold water to mix with the cornstarch

Equipment

  • Cherry pitter

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 (18%) | Carbohydrates: 93g (31%) | Protein: 2g (4%) | Fat: 1g (2%) | Saturated Fat: 1g (5%) | Sodium: 150mg (6%) | Potassium: 503mg (14%) | Fiber: 5g (20%) | Sugar: 86g (96%) | Vitamin A: 145IU (3%) | Vitamin C: 19mg (23%) | Calcium: 29mg (3%) | Iron: 1mg (6%)