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Homemade Sweet Cherry Pie Filling

Source of Recipe


From "Ball Canning Back to Basics"



List of Ingredients



• 2 pounds dark, sweet cherries, stemmed, pitted, and chopped (about 6 cups)
  
• � cup sugar
  
• 2 tablespoons lemon juice
  
• � teaspoon ground cinnamon
  
• � teaspoon almond extract
  






Instructions



1. Bring cherries and sugar to a boil in a large stainless steel or enameled saucepan; reduce heat, and simmer, uncovered, 5 minutes, stirring often. Remove from heat, and stir in the juice and flavorings.
   
   
2. Ladle the hot fruit mixture into a hot jar, leaving �-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner.
   
   
3. Process the jar 30 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jar stand 5 minutes. Remove the jar and cool.
   
   
   Makes one 1-quart jar filling for one 9-inch pie
   
   






Final Comments


Before using fruit pie filling straight from the pantry, you'll want to thicken it. Drain ⅓ cup liquid from one jar of Homemade Sweet Cherry Pie Filling into a medium saucepan. Whisk 3 tablespoons cornstarch into the liquid until smooth. Add the remaining contents of the jar to the cornstarch mixture, and stir gently to blend. Bring to a boil over medium-high. Reduce heat and simmer 1 minute.