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Cherry Berry Pie Filling Canning Recipe
This Cherry Berry Pie Filling canning recipe combines sweet cherries, blueberries, and warm vanilla into a rich, thickened pie filling perfect for pies, cobblers, crisps, cheesecakes, pastries, and dessert toppings. This home-canned pie filling recipe safely preserves the fruit’s flavor and texture while creating a ready-to-use pantry staple for year-round baking.
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By Diane Devereaux | The Canning Diva®
Last updated: May 13, 2026
Key Takeaways
- Sweet cherries and blueberries create a balanced pie filling with deep flavor and natural sweetness.
- Vanilla extract enhances the fruit without overpowering it and may be substituted with almond extract.
- ClearJel helps safely thicken the filling for home canning.
- This filling is ideal for pies, crisps, cobblers, Danish pastries, cheesecake toppings, and ice cream.
- Both quarts and pints process safely in a boiling water bath canner for 35 minutes.
Cherry Berry Pie Filling
Of all the pie fillings lining my pantry shelves, this one disappears the fastest. The combination of sweet cherries and blueberries creates a rich, almost jammy filling with deep color, bright flavor, and just enough tartness to balance the sweetness beautifully. The addition of vanilla was actually my daughter’s suggestion years ago, and once we tried it, there was no going back. It adds a subtle warmth that makes the filling taste homemade and comforting without overpowering the fruit itself.
What I love most about this recipe is its versatility. Of course it makes an incredible pie, but we also spoon it warm over cheesecake, layer it into yogurt parfaits, tuck it into hand pies, and bake it beneath a buttery crisp topping during the cooler months. Having jars of this filling tucked away on the pantry shelf feels a little like preserving summer dessert season itself.
The blueberries help create a luxurious texture while the cherries maintain their shape beautifully during processing. Combined with a properly thickened syrup, this filling holds together exceptionally well once baked, making it one of my favorite pantry-ready dessert recipes to keep stocked year-round.
Cherry Berry Pie Filling Canning Recipe
Yield: Approximately 5 quarts or 10 pints
Ingredients
- 12 cups sweet cherries, pitted and coarsely chopped or halved
- 12 cups frozen blueberries, thawed
- 4 cups fruit juice, reserved from drained fruit
- 1 cup ClearJel®
- 4 cups raw sugar
- 2 tablespoons vanilla extract
- 1/4 cup bottled lemon juice
Instructions
- If using fresh cherries and blueberries, lightly mash the blueberries to help release their juices and coarsely chop or halve the cherries.
- Place the prepared fruit into a large colander set over a large bowl. Allow the fruit to drain for up to 2 hours, or until you have collected 4 cups of juice. Cover loosely with a clean kitchen towel while draining.
- Measure 4 cups of the reserved fruit juice into a large liquid measuring cup. Whisk in the ClearJel until fully dissolved. Pour the juice mixture into a large stock pot and whisk again. Add the sugar and vanilla extract.
- Using medium-high heat, whisk frequently until the sugar fully dissolves and the mixture begins to heat through. Once the mixture begins bubbling, add the bottled lemon juice and continue whisking constantly. The mixture will thicken quickly, so continue stirring to prevent scorching.
- As soon as the filling thickens, immediately add the cherry and blueberry mixture all at once. Turn off the heat. Using a large spoon, gently fold the fruit into the thickened filling until evenly coated.
- Ladle the hot filling into hot, clean wide-mouth jars, leaving a generous 1-inch headspace. Remove trapped air pockets and add additional filling if necessary to maintain the headspace.
- Wipe jar rims with a clean cloth dipped in vinegar. Apply lids and rings and hand tighten.
- Process both quarts and pints in a boiling water bath canner for 35 minutes, adjusting for altitude as necessary. Remember, processing time does not begin until the canner reaches a full rolling boil.
Serving Ideas
This pie filling is delicious baked into:
- traditional double-crust pies
- lattice-top slab pies
- crisps and cobblers
- hand pies and turnovers
- cheesecake topping
- Dutch baby pancakes
- crepes and waffles
- vanilla ice cream sundaes
Cherry Berry Pie Filling Canning Recipe
This Cherry Berry Pie Filling blends sweet cherries, juicy blueberries, and warm vanilla into a rich, beautifully thickened filling perfect for pies, crisps, cobblers, cheesecakes, and more. Easy to preserve and even easier to love, this pantry favorite brings the flavor of summer to your table year-round.
Servings
5 quarts or 10 pints
servingsPrep time
30
minutesIngredients
12 cups 12 sweet cherries, pitted and coarsely chopped or halved
12 cups 12 frozen blueberries, thawed
4 cups 4 fruit juice, reserved from drained fruit
1 cup 1 ClearJel®
4 cups 4 raw sugar
2 tablespoons 2 vanilla extract
1/4 cup 1/4 bottled lemon juice
Instructions
- If using fresh cherries and blueberries, lightly mash the blueberries to help release their juices and coarsely chop or halve the cherries.
- Place the prepared fruit into a large colander set over a large bowl. Allow the fruit to drain for up to 2 hours, or until you have collected 4 cups of juice. Cover loosely with a clean kitchen towel while draining.
- Measure 4 cups of the reserved fruit juice into a large liquid measuring cup. Whisk in the ClearJel until fully dissolved. Pour the juice mixture into a large stock pot and whisk again. Add the sugar and vanilla extract.
- Using medium-high heat, whisk frequently until the sugar fully dissolves and the mixture begins to heat through. Once the mixture begins bubbling, add the bottled lemon juice and continue whisking constantly. The mixture will thicken quickly, so continue stirring to prevent scorching.
- As soon as the filling thickens, immediately add the cherry and blueberry mixture all at once. Turn off the heat. Using a large spoon, gently fold the fruit into the thickened filling until evenly coated.
- Ladle the hot filling into hot, clean wide-mouth jars, leaving a generous 1-inch headspace. Remove trapped air pockets and add additional filling if necessary to maintain the headspace.
- Wipe jar rims with a clean cloth dipped in vinegar. Apply lids and rings and hand tighten.
- Process both quarts and pints in a boiling water bath canner for 35 minutes, adjusting for altitude as necessary. Remember, processing time does not begin until the canner reaches a full rolling boil.
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People Often Ask
Q: Can you use frozen blueberries in home-canned pie filling?
A: Yes, frozen blueberries work very well in home-canned pie filling recipes. Allow the berries to thaw first so their juices can be properly incorporated into the filling mixture before canning.
Q: Why does my pie filling thicken so quickly when making canned pie filling?
A: Pie filling thickens quickly because ClearJel activates rapidly once the fruit juice reaches a boil. Removing the pot from the heat while constantly folding helps prevent scorching and keeps the thickener smooth and evenly distributed throughout the filling.
Q: Can vanilla extract be substituted in cherry berry pie filling?
A: Yes, vanilla extract may be substituted with almond extract for a deeper bakery-style flavor. Both pair beautifully with sweet cherries and blueberries in home-canned pie filling recipes.
About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.
