Hi,
this year for cherry preserves I decided to do a sweet cherry pie filling. It has a bit of zing because of the lime, and spiciness of cinnamon. The biggest task here is pitting all of the cherries. Say goodbye to nice nails for a while. Sweet cherries I got weren’t especially big or beautiful, but were tasty, and that is the most important thing.

Recipe for cherry pie filling

3 kg sweet cherries
300 g sugar
1 lime zest and juice
2 tsp cinnamon
2 Tbsp honey
2 Tbsp corn starch
1/4 cup water (just to melt the corn starch)

Pit all of the cherries and put in a container with lid. Add lime zest and juice, add sugar and cook on medium till boiling. Then add honey and cook until cooked through. Add cinnamon and cornstarch with water and cook until thickened.
Laddle the cherry pie filling into sterilised jars and cap. I would keep them in the fridge, since the cooking time isn’t long, and they may not be stable on room temperature.
Add the filling to pies or on creppes. Enjoy!