🥧 Bourbon Maple Cherry Pie Filling for Canning Season
Sara St. Peter
(Because Your Future Self Deserves a Jar of Summer + Bourbon on a Snowy Day)
Canning isn't just about preserving fruit — it's about bottling up sunshine, love, and the unmistakable joy of maple-spiked cherry pie in the middle of February. And if you've never tried pie filling with Bourbon Barrel-Aged Maple Syrup, you’re about to meet your new obsession.
This Bourbon Maple Cherry Pie Filling is the ultimate upgrade to any pantry: sweet, tangy, spiced, and deeply flavorful. It’s perfect for pies (obviously), but also heavenly spooned over ice cream, folded into yogurt, or tucked into puff pastry for a “wow” brunch. And thanks to the smooth bourbon undertones of Wood’s Maple Syrup, it tastes like you labored over it — even if your slowest step was pitting the cherries.
Preserve the best of summer in a jar with this irresistible Bourbon Maple Cherry Pie Filling. It’s bold, rich, and ready to be spooned into pies, poured over cheesecake, or eaten straight off a cold spoon while standing in your pantry. Because you made it. And you deserve it.
🥄 How to Use
- Classic cherry pies
- Filling for turnovers, hand pies, and thumbprint cookies
- Drizzle over cheesecake, pancakes, or ice cream
- Swirl into oatmeal or yogurt
- Straight off the spoon — we won't tell
🍁 Why Wood’s Maple Syrup?
- ✅ Adds depth and smoky-sweet bourbon richness in layers
- ✅ Replaces refined sugar with a natural alternative
- ✅ Small-batch, Vermont-crafted goodness
- ✅ Perfect pairing with cherries and spices
💬 Final Thoughts
This Bourbon Maple Cherry Pie Filling is the ultimate upgrade for your pie game, and your pantry will thank you come winter. It’s just the right blend of sweet, tart, and maple magic — ready to elevate every dessert you throw it at.
📸 Show us what you’re making! Tag @woodssyrupco and use #MapleCherryMagic to share your canning wins.
From our sugarbush to your table.™
🥧 Bourbon Maple Cherry Pie Filling
Rated 5.0 stars by 1 users
Author:
Sara St. Peter
Servings
3-4 quarts or 5-7 pints
Prep Time
1 hour
Cook Time
40-50 minutes
Ingredients
- ¼ cup water
- ⅓ cup Clear Jel (Canning thickener)
-
1 cup Bourbon Barrel-aged Maple Syrup or Amber-rich
- ½ cup lemon juice
- 10 cups sliced and pitted cherries (This recipe used red sweet cherries)
- 2 teaspoons vanilla extract
- ¾ teaspoon cinnamon
Directions
- boiling in a small saucepan on the back of your stove. Fill your canner with water and turn the heat to high.
- Add water and Clear Jel to a large stock pan over medium heat and whisk together until it creates a pudding-type texture. Immediately add the maple syrup and lemon, whisking to be sure there are no clumps. Continue to cook on medium to medium-high heat until the syrup thickens a bit.
- Once thickened, fold in your 10 cups of cherries. They can be pitted, whole, or sliced, depending on your preference and intended use. Bring the cherries to a boil and reduce heat, simmering for 3-5 minutes.
- While simmering, add vanilla and cinnamon. Don't forget to taste your filling and make sure it's adjusted to your preference and the cherries' own sweetness!
- Fill your jars using your normal canning process, leaving 1 inch of headspace. Water bath pints for 30 minutes and quarts for 35 minutes, depending on altitude.
Recipe Note
Adjust for altitude as needed. Let jars cool completely on a towel-lined surface.