Homemade Cherry Cobbler Filling Recipe
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
- 6.5 pounds fresh Bing Cherries (16-17 cups of prepared cherries)
- 6 cups Sugar
- 1 ½ cups ClearJel cook variety
- 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 5 quart canning jars and lids before beginning.
- Wash, pit and stem cherries (check out my favorite cherry pitter)
- 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.
Nutrition
Serving: 1cupCalories: 353kcalCarbohydrates: 91gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 376mgFiber: 4gSugar: 85gVitamin A: 119IUVitamin C: 18mgCalcium: 30mgIron: 1mg
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