The last cherries will be gone soon from the farmer’s markets, in supermarkets, they are already hard to find… If you don’t act fast now, they are gone! Not for good, but at least until next summer :P So grab some, no matter if you eat them out of the paper bag or if you make a delicious cake or pie with it – the important thing is to get them and eat them in some way ;) The ones you get in glass jars stored in sugary water all year long in the supermarkets are just not the same. Make some Cherry Pie Filling at home to solve the problem ;)
There is nothing worse than not using fruits, berries, etc. when they are in season and available everywhere (and mostly cheap). Rhubarb is a good example, also strawberries. Strawberries are actually available almost all year round, but it is just not the same. Fresh from the farmer’s market is the best. Same for cherries. You get them only several weeks in summer and after that… gone.
I can understand that there is not always the time to make a cake or pie right away when the fruits are hitting the markets. For that, mankind invented “canning” ;) Cherries are perfect for that. You can prepare the most delicious cherry pie filling and store it for a long time, then use it whenever you need it. Pies also get done much faster if the filling is already cooked and ready ;)
In the U.S. cherry pie filling can be bought in almost all supermarkets – here in Germany not so much. Actually, I haven’t seen it anywhere so far ;) The only thing you can get is mushy cherries in sugar water. Nothing good comes out of that :P This cherry pie filling is different. It is a delicious filling you can use as it is for a pie – or eat with ice cream or whatever. Winter can come and you still can have a nice cherry pie – sounds good, right? :)
INGREDIENTS / ZUTATEN
(for 2 pies)
70 oz. (2kg) fresh cherries, washed and pitted
1 1/2 cups (300g) sugar
1/3 cup (45g) cornstarch
1/2 cup (120ml) water
1/4 cup (60ml) lemon juice
zest of 1/2 lemon
1 tsp. vanilla extract (optional)
2kg frische Kirschen, gewaschen und entsteint
300g Zucker
45g Speisestärke
120ml Wasser
60ml Zitronensaft
Abrieb von 1/2 Zitrone
1 TL Vanille Extrakt (optional)
DIRECTIONS / ZUBEREITUNG
1. Wash, dry, and pit the cherries. Try to save all the juices.
2. In a small bowl mix sugar and cornstarch. In a large pot mix water, lemon juice, zest and vanilla extract (optional), then add the cornstarch-sugar mixture and mix until there are no more lumps. Bring the mixture to a boil, then add the pitted cherries and let simmer for 8-10 minutes – the cherries should be soft but not mushy and the juice should be thickened.
If you want to use the filling right away, let it cool down a bit, then use it in your pie recipe as directed. You can store the filling up to 2 days in the fridge in an airtight container.
3. If you want to store for longer “cook” the filling once more. Fill the (heatproof) jars, leave about 1 inch (2,5cm) space to the top, close and place in a pot with water – it should be as high as the filling in the glasses – bring to a boil and let cook for 30 minutes. Remove from the pot, check the lids and make sure they are closed (be careful – it’s very hot!) and let cool down completely on a kitchen towel. Store in a dark, cool place for up to 6 months.
1. Die Kirschen waschen, abtropfen lassen und dann entsteinen. Nach Möglichkeit allen Fruchtsaft auffangen.
2. Den Zucker mit der Stärke in einer kleinen Schüssel verrühren. In einem großen Kochtopf das Wasser mit dem Zitronensaft, Zitronenschale und dem Vanille Extrakt (optional) verrühren und dann die Zucker-Stärke-Mischung unterrühren, bis keine Klümpchen mehr zu sehen sind. Alles zum Kochen bringen und dann die Kirschen zugeben und für 8-10 Minuten leicht köcheln lassen. Die Kirschen sollen weicher werden, aber nicht matschig – die Flüssigkeit im Topf sollte schön angedickt sein. Wer die Kirschfüllung gleich weiterverwenden möchte, soll sie einfach nach Rezept verwenden. Wer die Kirschfüllung erst später verwenden möchte, kann sie bis zu 2 Tage in einem luftdichten Behältnis im Kühlschrank aufbewahren.
3. Zum Haltbarmachen der Füllung muss alles nochmal “gekocht” werden. Dazu die Kirschfüllung in hitzebeständige Einweckgläser füllen – zum Rand oben sollte etwa 2,5cm (1 inch) Platz sein – mit einem Deckel verschließen und dann in einen großen Topf mit Wasser stellen. Das Wasser sollte so hoch sein, wie die Gläser gefüllt sind – alles zum Kochen bringen und für 30 Minuten kochen lassen. Die Gläser herausnehmen und sicherstellen, dass die Deckel richtig geschlossen sind (vorsicht sehr heiß!) – auf einem Küchentuch abkühlen lassen. An einem kühlen, dunklen Ort kann die Kirschfüllung jetzt bis zu einem halben Jahr gelagert werden.
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Here is a version of the recipe you can print easily.
Print
Homemade Cherry Pie Filling
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 2 1x
Ingredients
- 70 oz. (2kg) fresh cherries, washed and pitted
- 1 1/2 cups (300g) sugar
- 1/3 cup (45g) cornstarch
- 1/2 cup (120ml) water
- 1/4 cup (60ml) lemon juice
- zest of 1/2 lemon
- 1 tsp. vanilla extract (optional)
Instructions
- Wash, dry and pit the cherries. Try to save all the juices.
- In a small bowl mix sugar and cornstarch. In a large pot mix water, lemon juice, zest and vanilla extract (optional), then add the cornstarch-sugar mixture and mix until there are no more lumps. Bring the mixture to a boil, then add the pitted cherries and let simmer for 8-10 minutes – the cherries should be soft but not mushy and the juice should be thickened.
- If you you want to use the filling right away, let it cool down a bit, then use it in your pie recipe as directed. You can store the filling up to 2 days in the fridge in a airtight container.
- If you want to store for longer “cook” the filling once more. Fill the (heatproof) jars, leave about 1 inch (2,5cm) space to the top, close and place in a pot with water – it should be as high as the filling in the glasses – bring to a boil and let cook for 30 minutes. Remove from the pot, check the lids and make sure they are closed (be careful – it’s very hot!) and let cool down completely on a kitchen towel. Store in a dark, cool place for up to 6 months.
Notes
- Enjoy cooking!
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Hallo,
Sind die 2 kg mit oder schon ohne Stein?
Danke!
Einfach 2kg Kirschen abwiegen und dann waschen und entsteinen ;)
LG Marc