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Cherry-Berry Pie Filling

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"A new family favorite, this pie filling boasts a gorgeous blend of blueberries and cherries. The undertones of vanilla, my daughter's idea, really brings this recipe to life. Use this in a traditional pie, over ice cream, or use it to make the most delicious muffins: Add 1 tablespoon of pie filling on top of each ¼ cup muffin batter and bake them at 375° F for 25 minutes. Depending on the depth of your pie pan, it takes about 2 quarts of filling to make a 9-inch pie."

List of Ingredients

â—¦ 4 pounds pitted and halved fresh cherries (12 cups), juices reserved
â—¦ 4 pounds fresh or thawed frozen blueberries (12 cups), juices reserved
â—¦ 1 cup ClearJel
â—¦ 4 cups sugar
â—¦ 1 to 2 tablespoons vanilla extract (optional)
â—¦ ¼ cup bottled lemon juice


Recipe

This recipe is hot packed, so have clean jars resting in hot water. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.

Rest a large colander on top of a large bowl to capture juices. After pitting the cherries, place them in the colander. Empty the thawed blueberries into the colander. Place a clean dish towel over the mixture and let stand at room temperature for up to 2 hours or until 4 cups of juice are collected. To obtain more juice from fresh cherries and blueberries, gently mash in the colander until you reach 4 cups.

Whisk ClearJel into the 4 cups reserved juice until dissolved.
Transfer to a deep stockpot and whisk again. Set the pot over medium-high heat, add the sugar and vanilla (if using) to the juice mixture, and whisk until the sugar is dissolved. Whisk constantly until the mixture begins to bubble, then add the lemon juice, still whisking. Reduce the heat if necessary to maintain a simmer. Once the mixture begins to thicken, after 2 to 5 minutes, add the cherries and blueberries to the stockpot. Turn off the heat. Using a large spoon, fold the cherries and blueberries into the filling until well coated.

Place the hot jars on a cutting board. Using a funnel, ladle the hot pie filling into the jars, leaving a generous 1-inch headspace. Remove any air bubbles and add additional filling if necessary to maintain the generous 1-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by 2 inches of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring to a boil and process pints and quarts for 35 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

Makes 5 quarts or 10 pints



• Try this Instead:
Add more or less vanilla based on your personal taste, or substitute almond extract for the vanilla to discover a new and fun flavor.