Brandied Cherry Pie Filling

This pie filling also makes a very serviceable dessert topping.

Makes: 7 quartsHands-on: 30 minutesTotal: 55 minutesDifficulty: Medium

Makes: 7 quarts


  • 5¾ cups cold water
  • 6 cups granulated sugar
  • 2 cups plus 3 Tbsp. ClearJel
  • ½ cup bottled lemon juice
  • 6 quarts fresh pitted cherries
  • 1¼ cups Kirsch or other brandy


  • Combine water, sugar, and ClearJel in a large stockpot. Stir and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in pitted cherries and stir well.
  • Continue to heat mixture for 3–5 minutes until mixture is hot throughout. Remove from heat and stir in Kirsch.
  • Ladle into sterilized jars, leaving 1" headspace. Cap and seal. Process in a water-bath canner for 25 minutes.