Cherry Pie Filling Tart
This is a recipe I developed to create a less sweet pie filling. The recipe is designed for canning pie cherries.
This is a recipe I developed to create a less sweet pie filling. The recipe is designed for canning pie cherries.
- Carbohydrate 0.903842859906007 g
- Cholesterol 0 mg
- Fat 0.00072 g
- Fiber 0.0348571435046266 g
- Protein 0.033834285835954 g
- Saturated Fat 0.00012 g
- Serving Size 1 1 Serving (761g)
- Sodium 39865.5666860096 mg
- Sugar 0.86898571640138 g
- Trans Fat 0.000432 g
- Calories 6 calories
Step-by-step
- Pit cherries.
- Combine in a large pot, sugar, clearjel, ascorbic acid, water/juice (I refrigerate my cherries overnight to produce some juice), lemon juice, and almond extract. Put over medium high heat stirring constantly, until mixture comes to a boil and thickens. Stir in cherries mix well.
- Put into prepared quart containers. Mix makes 7 quarts.
- Pressure can a 5 lb pressure for 10 minutes.
Vibrant crimson fruit suspended in a glossy, translucent gel holds its shape cleanly upon slicing, offering a sharp tartness balanced by structural sweetness. Preserving stone fruit at its peak requires specific starch management to maintain viscosity over months of shelf storage.
- Use modified cornstarch specifically labeled as ClearJel, because standard cornstarch breaks down during the high heat of pressure canning and yields a watery syrup.
- Incorporate bottled lemon juice exclusively, since fresh lemons vary in acidity levels, and a minimum acid threshold is mandatory for safe home canning processing.
- Process filled quart jars at 5 pounds of pressure for exactly 10 minutes, adjusting the gauge upward if working at higher altitudes.
- Refrigerate pitted cherries overnight before cooking to draw out natural juices, reducing the amount of plain water needed for the liquid base.
Proper starch hydration depends on continuous agitation over medium-high heat until the mixture achieves a rolling boil. Storing finished jars in a cool, dark pantry preserves color integrity for up to one year.
