Browse by
Browse by
Browse by
Browse by
Cherry Pie Filling
Member Submitted Recipe
Food Blogger Recipe
Cherry Pie Filling
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Not overly sweet and perfectly tart, this Cherry Pie Filling makes a killer (and easy) pie. It's also delicious as a topping for pancakes, ice cream and yogurt. It's gorgeous color makes it an ideal homemade gift for the holidays. 

Prep time
Bake/Cook time
3-4 quarts or 6-8 pints (depending on size of the cherries)
Sign in to post a comment
Cherry Pie Filling
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
3-4 quarts or 6-8 pints (depending on size of the cherries)


  • 10 lbs frozen tart cherries, thawed and juice reserved
  • 3 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup ClearJel*
  • 1 teaspoon ground cinnamon
  • 4 cups reserved cherry juice
  • 1/4 cup bottled lemon juice
  • 1 teaspoon almond extract


  1. Prepare water bath canner, 3-4 quart (6-8 pint) jars and lids. 
  2. Drain thawed cherries over a large bowl for 2-3 hours until most of juice has drained off.  Measure 4 cups of reserved cherry juice and set aside.  (Use any leftover juice for smoothies or in cocktails.)
  3. In a large stainless steel saucepan stir together sugar, ClearJel and cinnamon. Add reserved cherry juice and whisk over medium-high heat until mixture comes to a boil and thickens. Add lemon juice and cook for 1 minute more, stirring constantly. Add cherries gently stir to combine. Return to a boil over medium high heat. Remove cherry pie filling from heat and stir in almond extract. 
  4. Ladle hot pie filling into hot jars, leaving 1 inch head space. Remove air bubbles, wipe rims, and center a lid on each jar. Screw bands down just until fingertip tight. 
  5. Place jars in water bath, making sure they are completely submerged in water. Bring water to a boil and process both quarts and pint jars for 35 minutes. Wait 5 minutes before removing jars to cool on a clean cloth on counter. Cool completely before storing. 


*ClearJel is a modified food starch that is commonly used as a thickening agent in canning recipes.  It can be found in canning section of your local grocery store or online.

Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.