Cherry Pie filling



  • 4 cups smashed cherries, just to get some juice

  • ! cup sugar

  • 2 tsp calcium water

  • 2 tsp pectin

Materials needed:

  • 2 pint jars and 1 half pint or 5 half pints as well as covers and lids to go along

  • Quart pan and sauce pan

  • canning tongs

Start by heating a big ol’ pot of water to sterilize the jars and lids. Then move on to the fun part; pitting the Cherries! We just squeeze the pit by hand right into a bowl while we’re enjoying the day or taking “down time” from outside chores. Using our original tools; or hands.

Once the cherries are pitted smash them a bit to release juices. After that get a good size sauce pan, add in the 2 tsp of calcium water and then add in cherries. Stir until well combined. Once you have it all mixed up put it on high and get it to a boil for about 2-5 minutes. While thats going on, measure out your sugar and pectin into a separate bowl. And whisk well to combine pectin. Or if you’re like us, your partner measures it out while the other tackles the boiling and setting up the area for jarring.

Now that its boiled, add the sugar and pectin mix slowly. Just shake some into the pan, stir and do it again with the remaining. Its quite easy. Let that come to a boil again for another 2-5 minutes and you’ve got yourself Cherry Pie filling. Just take out the jars and start to spoon it in. This usually fills 2 pints and a half pint or you could easily fill 5 half pints if desired.

Michael and Schikoy