Sweet Cherry Vanilla Pie Filling
Disclosure: This Cherry Vanilla Pie Filling recipe has been sponsored by the Washington State Fruit Commission. I received a box of Washington State Cherries to help me create the recipe as part of this years Canbassador program.
Fresh cherries taste so good and are so healthy. The box of cherries the Washington State Food Commissioner sent me had my families eyes bugging out of their head.
I literally had to stash them in our extra refrigerator in the garage. Out of sight out of mind right? Not really. My daughter hounded me relentlessly.
I just managed to keep everyone out of the box long enough to make two batches of this Cherry Vanilla Pie Filling. Have you ever tasted the flavor of cherries and vanilla bean together?
Oh My! Cherry by itself is wonderful but when you add the mellow flavor of a fresh vanilla bean to the mix WOW is all I can say.
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How to make Cherry Vanilla Pie Filling
Ingredients
- 5 cups sweet cherries, washed, stemmed and pitted
- 1 cup sugar
- ½ cup water
- 4 tablespoons cornstarch
- 3 tablespoons lemon juice
- 1 vanilla bean (optional)
- 1 teaspoon cinnamon (optional)
- Place the cherries, sugar and lemon juice in a large non reactive pot.
- Split and scrape one vanilla bean and add it to the pot.
- Heat on low until cherries release their juices about 15- 20 minutes.
- Meanwhile mix the water and cornstarch; set aside.
- Increase the heat and bring to a boil.
- Once boiling mix the water and cornstarch well and add to the pot stirring constantly.
- Once mixture thickens (which will happen almost immediately if it was boiling) remove pot from heat and continue to stir for about a minute to prevent scorching.
- Immediately fill a hot quart jar leaving ½ inch head space.
- Wipe rim and place flat lid and band on the jar.
- Process in a hot water bath for 35 minutes.
Print the Sweet Cherry Vanilla Pie Filling recipe below
Cherry Vanilla Pie Filling
Ingredients
- 5 cups sweet cherries (washed, stemmed and pitted)
- 1 cup sugar
- ½ cup water
- 4 tablespoons cornstarch
- 3 tablespoons lemon juice
- 1 vanilla bean (optional)
- 1 teaspoon cinnamon (optional)
Instructions
- Place the cherries, sugar and lemon juice in a large non reactive pot.
- Split and scrape one vanilla bean and add it to the pot.
- Heat on low until cherries release their juices about 15- 20 minutes.
- Meanwhile mix the water and cornstarch; set aside.
- Increase the heat and bring to a boil.
- Once boiling mix the water and cornstarch well and add to the pot stirring constantly.
- Once mixture thickens (which will happen almost immediately if it was boiling) remove pot from heat and continue to stir for about a minute to prevent scorching.
- Immediately fill a hot quart jar leaving ½ inch head space.
- Wipe rim and place flat lid and band on the jar.
- Process in a hot water bath for 35 minutes.
Nutrition
For more canning recipes like this Cherry Vanilla Pie filling recipe check out my canning recipes page.
Lory from The Robin's Nest Designs
Thanks so much for sharing at The Living With Style Linky Party! Looks like a great recipe. 🙂
Please join us again this week. Doors open Wednesday 5:30 AM Eastern Time
Lory xo
The Robin's Nest Designs
Judy
How much lemon juice does the recipe call for? you mention it in the directions but failed to put it in the list of ingredients
Arlene Mobley
Judy
Sorry about that! 3 tablespoons of lemon juice.
Janice
Oh my goodness, thank you so much for posting this recipe, I just made five quarts to have on my hand to make cherry pies for my family, I don't even like cherry pie but this was DELICIOUS!!!!