Homemade Cherry Cobbler Filling Recipe
Disclosure: This homemade Cherry Cobbler Filling recipe is a sponsored post on behalf of Northwest Cherry Growers. All opinions are my own.
If you love old fashioned summer dessert recipes then this homemade Cherry Cobbler Filling recipe is just for you. Nothing makes me think more of summer bbq's and picnics than a sweet cherry dessert recipe like Cherry Cobbler.
During the months of June and July when the sweet ruby red Bing cherries are in season after gorging myself on handfuls of them I want to make cherry season last as long as possible.
Since cherry season is a short season I love to can those beautiful sweet cherries so I can enjoy them all year long in my favorite cherry dessert recipes.
How can you extend fresh cherry season into the cold winter months?
You only have a couple of choices when it comes to preserving fresh cherries. You can preserve fresh cherries by canning them or you can freeze them.
While frozen fresh cherries are great in smoothies I love to can this cherry cobbler filling so I can enjoy those fresh cherries in dessert recipes like Cherry Cobbler or Cherry Pie.
Wondering what to make with fresh cherries this summer?
Cherry pie, Cherry Cobbler and Cherry Jam comes to my mind immediately. There are so many ways to enjoy fresh cherries . If your looking for other ways to extend fresh cherry season head over to SweetPreservation.com where you can find many tips and recipes for preserving cherries.
You can even download free canning labels for your jars of cherry preserves.
How To Host a Canning Party
Have you ever thought about hosting a Preserving Party for friends and family? I have always wanted to teach my friends how to can.
I think it would be so much fun to host a Preserving Party one day this summer.
You can print out the tips from the Sweet Preservation Preserving Party page. There is even a play list of music perfect for canning day.
How to Can Homemade Cherry Cobbler Filling
Ingredients
- about 6.5 lbs of fresh Bing Cherries (16-17 cups of prepared cherries)
- 6 cups Sugar
- 1 ½ cups ClearJel cook variety (affiliate link)
- 1 tablespoon ground Cinnamon
- 4 cups 100% Cranberry Juice
- 4 cups water
- ½ cup bottled lemon juice
- 2 tablespoons lime or lemon zest
Directions
- Prepare (affiliate link) 6 quart canning jars and lids before beginning.
- Wash, pit and stem cherries (check out my favorite cherry pitter here)
- In a large stock pot (I used a 5 quart pot and should have used a larger pot to prevent over boiling) boil about 1 gallon of water, add 5 cups of cherries at a time and blanch the cherries for one minute. Remove the cherries with a slotted spoon and place in a large bowl.
- Repeat with remaining cherries replenishing water as needed. Set blanched cherries aside.
- In a large pot (8 quart) whisk together the sugar, ClearJel and ground cinnamon.
- Slowly add the cranberry juice and water to the pot while mixing.
- Turn the burner heat on medium and while stirring constantly cook until bubbling and thickened.
- Once thickened add the bottled lemon juice and zest to the pot. Return to a boil and cook while stirring for one minute.
- Remove from the heat and add cherries. Mix well until combined. Immediately fill sterilized jars leaving a 1 ¼ inch headspace.
- Process the filled jars in a hot water bath for 30 minutes.
- Makes 5-6 quarts.
Print the Cherry Cobbler recipe below
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Homemade Cherry Cobbler Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 5 (or 6) Quarts 1x
- Category: Canning Recipes
- Method: Hot Water Bath Canning
- Cuisine: American
Description
Nothing makes me think more of summer bbq's and picnics than a sweet cherry dessert recipe like Cherry Cobbler. Take advantage of fresh cherry season and can some homemade Cherry Cobbler filling.
Ingredients
- about 6.5 lbs of fresh Bing Cherries (16-17 cups of prepared cherries)
- 6 cups Sugar
- 1 ½ cups ClearJel cook variety (affiliate link)
- 1 tablespoon ground Cinnamon
- 4 cups 100% Cranberry Juice
- 4 cups water
- ½ cup bottled lemon juice
- 2 tablespoons lime or lemon zest
Instructions
- Prepare (affiliate link) 6 quart canning jars and lids before beginning.
- Wash, pit and stem cherries (check out my favorite cherry pitter here)
- In a large stock pot (I used a 5 quart pot and should have used a larger pot to prevent over boiling) boil about 1 gallon of water, add 5 cups of cherries at a time and blanch the cherries for one minute. Remove the cherries with a slotted spoon and place in a large bowl.
- Repeat with remaining cherries replenishing water as needed. Set blanched cherries aside.
- In a large pot (8 quart) whisk together the sugar, ClearJel and ground cinnamon.
- Slowly add the cranberry juice and water to the pot while mixing.
- Turn the burner heat on medium and while stirring constantly cook until bubbling and thickened.
- Once thickened add the bottled lemon juice and zest to the pot. Return to a boil and cook while stirring for one minute.
- Remove from the heat and add cherries. Mix well until combined. Immediately fill sterilized jars leaving a 1 ¼ inch headspace.
- Process the filled jars in a hot water bath for 30 minutes.
- Makes 5-6 quarts.
Nutrition
- Serving Size: cup
- Calories: 256
Be sure to check out my other canning recipes on my Canning Recipe Page!
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