Cherries are here! This year was the first time my family and I have ever picked cherries! We are so blessed to live close to an orchard that sells fresh fruit and berries year round! Unfortunately, all fresh fruit eventually has to be used up or it goes bad.:( The great thing about cherry pie filling is that it can be used in so many recipes, from baked to no-bake desserts, and more! This month I am going to show you two different desserts that you can make with this cherry pie filling, I hope that you and your family enjoys them as much as we did!;) Now, we all know that cherries would be so much easier to cook with if it weren’t for those annoying pits, but, since they’re there we’ll have to deal with them. However, recently Friar Tyst pointed out to me that an easy, efficient way to pit cherries is to use a jumbo size drinking straw! All you do is push the straw through the center of the cherry, and…..viola! No more pit! You could easily pit your cherries ahead of time, as long as you’re going to cook with them on the same day.
What you need: A heavy bottomed pot or saucepan, a rubber spatula, measuring cups, a small bowl, a jumbo drinking straw for pitting the cherries, mason jars, and a kettle.
The Ingredients: 4 cups pitted cherries, 1 cup organic granulated sugar, 2 tbsp. cornstarch, 1 1/2 cups 100% cherry or apple juice.
Boil a full kettle of water. Fill your mason jars with the hot water and set aside. In your small bowl, whisk together the sugar and cornstarch until fully combined. In the large, heavy bottomed pot or saucepan over medium high heat, add the cherries, juice, and dry mixture. Stir constantly with a rubber spatula or wooden spoon until the mixture thickens. The mixture will look dry at first, but do not add more liquid! Just keep stirring, just keep stirring…..Drain the water out of the mason jars. As soon as the mixture thickens, pour it carefully into the mason jars. Tighten the lids and refrigerate immediately for up to two weeks.