SOUR CHERRY PIE FILLING

Are your sour cherry trees loaded down with fruit each summer like ours are and you are up to doing some canning? 

Shop for canning supplies on my: Her Copper Kitchen's Amazon Store

Get ready to indulge in the tart and scrumptious flavor of my easy sour cherry and bourbon pie filling recipe! Made with the irresistible combination of Evans sour cherries and a splash of bourbon (or bourbon extract), this recipe takes your taste buds on a wild ride. 

FYI: Sour cherries are so much better in baking because their bold and deep cherry flavor doesn't get lost in the cooking process like regular sweet cherries often do. 

INGREDIENTS

• 7 cups pitted sour cherries (we have Evans sour cherry trees)

• 2 cups white sugar

• 2 tablespoons cornstarch

• 1 package CERTO pectin powder

• 1/2 tsp vanilla extract

• 1/4 tsp bourbon extract (or 2 tsp bourbon)

• 3 tbsp lemon juice.

DIRECTIONS

• Wash and put the cherries.

• Add cherries, vanilla and bourbon to a large pot.  

• Mix the CERTO powder and cornstarch into the white sugar until thoroughly combined.  Add to cherries in the pot and stir well.

• Stir constantly over medium heat until mixture thickens and begins to bubble. Add lemon juice, cook for another minute or two.

• Ladle the hot cherry mixture into warm sterilized jars leaving a 1 1/4’ headspace from the rim.

• Remove bubbles by pushing a bubble popper or skewer down the sides.

• Wipe jar rims.

• Put warm lids and rings on.

• Process in a water bath canner or steam canner for 30 minutes.

• Remove from water to a towel on the counter and allow to sit untouched for 24 hours.

• For unsealed jars, refrigerate and use within 4-6 days.

Notes:

Jars can be sterilized in a 225 degree F oven for 15 minutes.  Turn oven off and leave jars in oven to keep warm until ready to fill.

Lids should be placed in boiling water for at least 3 minutes or until ready to use.