Name: Cherry Filling
Yield: Yield: approximately 4 pounds (1 kg 820 g)
Ingredients: 3 cups (720 ml) liquid from canned cherries; 2 pounds (910 g) drained sweet canned cherries (see Step 1); 2 ounces (55 g) granulated sugar; Simple syrup, if needed; 2 ounces (55 g) pectin powder for fruit canning; 2 ounces (55 g) cornstarch; 2 tablespoons (30 ml) raspberry juice

Preparation info

Yield: approximately
4 pounds

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Because cornstarch will break down, making the filling watery after a few days of storage, pectin powder is used here in addition to cornstarch. Be sure to choose regular fruit-canning pectin rather than pure pectin for this recipe.

Ingredients

2 pounds (910 g) drained sweet canned cherries (see Step 1)
3 cups (720

Method

When you drain the juice from the cherries, press the cherries firmly without crushing them. The liquid must be completely drained off or the filling will be too runny. Measure the liquid; if there is not enough, add simple syrup to make up the difference.
Add the raspberry juice to the cherry liquid. Dissolve the cornstarch in a small amount of the mixture bef