Cherry Pie Filling
Making your own pie filling is much tastier than store-bought, and you can use it in many different desserts. So try making this cherry pie filling yourself!
Servings: 1 portion
Ingredients
- 350 grams cherries pitted, from a jar
- 150 ml cherry juice also from a jar
- 50 grams granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1 tbsp cherry juice
Fresh Cherries
- Using fresh cherries? Just substitute 150 ml water for the cherry juice.
Frozen Cherries
- Weigh the thawed cherries and measure out 150 ml of the juice released. Add more water if you don't have enough.
Equipment
- cherry pitter
Instructions
- Drain the cherries in a sieve or colander, reserving the juice. Place the cherries in a saucepan with 150 ml (5 fluid ounces) of the cherry juice. Turn the heat to low and bring to a gentle boil, stirring regularly!
- Meanwhile, in a small bowl, combine the sugar, cornstarch, and lemon juice with the tablespoon of cherry juice. Stir until it forms a thick paste. When the mixture in the pan begins to boil, add the mix.
- Continue to stir the mixture, but be careful not to break up the cherries. Allow the mixture to cook for about 5-10 minutes. To check if it is ready, take a small spoonful of the liquid from the pan and spoon it onto a plate. This will allow the jelly to cool evenly, just feel with your fingers if you think the consistency is thick enough. As it cools, the jelly will thicken slightly, but not much.
- When the cherry pie filling is ready, pour it into a bowl. Cover with aluminum foil and let cool.
How to store
You can keep the cherry pie filling in an airtight container in the fridge for about a week. But you can also place the hot mix into a sterilized jar and keep it for a year!