Cherry Filling

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

Preparation info

Approximately
4
pounds

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Because cornstarch will break down and make the filling watery after a few days of storage, pectin powder is used here as well. 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

Garnish
Gluten-free
Vegan

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; add simple syrup, if necessary, to bring the volume to 3 cups (720 ml).
Add the raspberry juice to the cherry liquid. Dissolve the cornstarch in a small amount of the liquid