Tart Cherry Pie Filling – makes approx. 10 pints or 5 quarts

This gorgeous and delicious pie filling makes wonderful pies, tarts and toppings.  The beautiful round cherries and rich filling give way to a lovely gift for any occasion!


  • 10 lbs tart cherries, pitted
  • 3 ½ cups raw sugar
  • 1 cup Canning Gel
  • 1 tsp ground cinnamon
  • ¼ cup Lemon Juice


  1. Place a colander atop a large bowl and add all 10 pounds of cherries.  Allow cherries to drain for 2 hours or until you have collected roughly 6 to 8 cups of juice.
  2. Add 4 cups of cherry juice to a large stainless steel stock pot.  Whisk in Canning Gel, sugar and cinnamon.  Bring to a boil over medium-high heat being sure to whisk often to avoid scorching.  As the mixture begins to bubble add the lemon juice.  Set timer and boil for 1 minute being sure to whisk constantly.  Add all the cherries at once, return to a boil stirring constantly and gently so the cherries are kept intact.   Remove from heat.
  3. Ladle hot pie filling into hot jars leaving a full 1” headspace.  Remove any air bubbles and adjust headspace as necessary.  Using a warm wash cloth dipped in vinegar, wipe jar rims and screw bands.  Place sterilized lids and rings atop each jar and hand tighten.
  4. Place jars in water bather and cover with 2 inches of hot water.  Bring to a boil and process pints and quarts for 35 minutes.  Remember do not set your timer until the water has reached a full rolling boil.

The Canning Diva®


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