The life and times of a busy homeschooling mom to 11 earthly children and 3 waiting for us in heaven. Trying to balance God, family, work and everything that comes with it.
Earlier this past spring I picked up an Amish cookbook. I'm always a little skeptical about their recipes because if they are anything like me you cook with a "little of this and a little of that". Sometimes the recipes need to be tweaked just a little to get them to actually turn out. This recipe for Cherry Pie Filling turned out great!!! I decreased the sugar and that's all I did to it.
It's easiest to start off with sending out the kids to pick the cherries and pit them. :) They actually enjoyed this job because it wasn't strawberries.
Karlie (6) and Livi (3) enjoyed pitting the cherries that their big sisters picked.
I'm sure you want this recipe.
Cherry Pie filling
8c. tart cherries (pitted)
3c. sugar
Mix and let set overnight. The next day, drain the juice (set the cherries aside) and add enough water to the juice to make 8 cups. Bring to a boil.
Combine:
1 1/2 c. perma-flo
3c. of sugar (this is the sugar I omitted)
Add enough water to make a thin paste. Slowly add to boiling water/juice. Stir briskly. Cook for 5 mintues on low heat.
Then add:
cherries
1/8 c. cherry jello (I didn't add this because it was plenty thick enough)
1 tsp. almond flavoring
Put in jars and process for 10 minutes. Yield 4 quarts
You might at this point be asking..."where can I get perma-flo?" I buy mine from the Amish. It is equivalent to corn starch but CS tends to separate after it cools. Clear-jel would also work but is tricky to work with. clear jel cook type I highly recommend you to stay away from the instant clear jel...it thickens up very quickly and is difficult to work with. The link I provided is a source for the cook type of clear jel. It is much easier to use. Have fun and happy canning.
Just a hint for the instant clear jel: you have to mix it with sugar (I use about 1 part instant cj to 3 parts sugar) before mixing it directly with your fruit. I like to use instant clear jel for fresh, raw fruit pies (strawberry, peach).
Nice tutorial. Thanks.
ReplyDeleteGreat recipe. My first time canning pie filling. Super easy! Thanks for sharing.
ReplyDeleteJust a hint for the instant clear jel: you have to mix it with sugar (I use about 1 part instant cj to 3 parts sugar) before mixing it directly with your fruit. I like to use instant clear jel for fresh, raw fruit pies (strawberry, peach).
ReplyDelete