Cherry Pie Filling

1. 1

   Wash and dry the cherries. Pit them over a bowl, reserving all flesh and juices. If you really like cooking and baking with cherries, it really is worth it to buy a cherry pitter. I'm not one for single use kitchen gadgets, but it really does the job. If not, just halve the cherries and remove the pit.

2. 2

   Whisk together the sugar and cornstarch in a bowl. In a large pot, whisk together the water and lemon juice, then add the sugar and cornstarch in, whisking well to combine and remove any lumps. Bring the mixture to a boil.

3. 3

   Add the cherries and bring to a simmer. Simmer, stirring occasionally, for 8 to 10 minutes, or until the cherries have softened and the juice has thickened.

4. 4

   Ladle the mixture into sanitized canning jars, leaving 1 inch of headspace. Fasten the lids to each jar, and transfer to a boiling water canner. Process for 30 minutes, then remove and let cool completely at room temperature. Check the seals, then store in a cool, dark place.

* Per serving · 4 servings · Values may vary.

No additional tips available.