Homemade Cherry Pie Filling
Ingredients
5 to 6 cups fresh pitted cherries, about 2 ½ to 3 pounds
½ cup water
2 Tbsp. freshly squeezed lemon juice
⅔ cup granulated sugar
4 Tbsp. cornstarch
¼ tsp almond extract (optional)
Instructions
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.
Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
If using, stir in almond extract. Cool slightly before using as a topping.
Notes
If using sour cherries, you will need to adjust the amount of sugar. I’d recommend starting about ¾ cup and working your way up if more sweetness is needed.
Refrigerate leftover fresh cherry pie filling in a sealed container for up to 3 days.
This recipe freezes beautifully.
Recipe by Jaime, My Baking Addiction
Cherry Pie Cookie Cups
Ingredients
16.5 oz. roll refrigerated sugar cookie dough
1 cup granulated sugar
21 oz. can cherry pie filling
1 cup powdered sugar
1 Tbsp. melted butter
1-2 Tbsp. milk
Directions
Divide cookie dough in half; cut each half into 12 slices.
Generously spray 1 mini muffin tin (24 cups) with cooking spray.
Roll each slice into a ball, then roll in sugar and place each ball into a muffin cup.
Bake at 350º for 15 minutes.
Remove from oven; press down the center of each cookie cup gently to make a small indentation.
Fill each with 1 Tbsp. cherry pie filling.
Return to oven and bake an additional 3-5 minutes.
Cool slightly; remove from pans.
Drizzle with a mixture of powdered sugar, melted butter and milk.
Store in refrigerator.
Recipe by Cathy, Lemon Tree Dwelling
Sour Cherry Jam
Ingredients
6 cups sour cherries, pitted
2 ½ cups sugar
Instructions
Prepare a boiling water bath and (3) 250 ml jars as per our canning basics post. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Stir together cherries and sugar in a large saucepan. Bring to a boil, stirring frequently. Boil rapidly for 20-40 minutes (time will depend on the size of pot, etc), until it passes the wrinkle test.*
Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes. Or put into jars/tupperware and freeze for up to 6 months.
Turn off canner, then carefully lift jars out and set on a towel on the counter to cool. Let sit 24 hours, then check that all have sealed. Label and store in a cool place.
*Wrinkle Test: Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.
Recipe by Aimée, Simple Bites