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Tart Cherry Pie Filling

Author Farmhouse 1820


  • 10 1/2 cups tart cherries
  • 3 cups sugar
  • 1/4 cup clearjel
  • 1 teaspoon ground cinnamon
  • 4 cups cold water
  • red food coloring optional
  • 2 Tablespoons lemon juice


  • Wash the cherries. Stem and pit them.
  • Put the clearjel in a very large stock pot and mix with the sugar and ground cinnamon. Add the water, and food coloring (if using).
  • Stir constantly over medium heat until the mixture thickens and begins to bubble.
  • Add lemon juice and cook an additional minute.
  • Fold in the cherries carefully, all at once, just until evenly coated.
  • Fill hot mixture into hot jars.
  • Ladle into quart sized jars, leaving a 1/2 inch headspace.
  • Wipe jar rims. Put lids on.
  • Process in water bath for at least 15 minutes. Increase time as needed for your altitude.