Ingredients
Scale
- 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!