Cherry Pie Filling (7 quarts)

By Hklbrries

Select very ripe, firm, tart cherries.

Ingredients

• 6 quarts fresh sour cherries
• 7 cups granulated sugar
• 1 3/4 cups Clear Jel A
• 9 1/3 cups cold water
• 2 tsps almond extract, optional
• 1/2 cup bottled lemon juice
• Cinnamon, if desired
• 1 tsp ascorbic acid crystals or 6 (500 mg) vitamin C tablets

Details

Servings 7

Preparation

Step 1

Procedure for preparing cherry filling: Rinse and pit cherries, and hold in cold water. To prevent stem end browning, hold pitted cherries in water containing 1 tsp of ascorbic acid or 6 (500 mg) vitamin C tablets in 1 gallon of water. Combine sugar, Clear Jel A, and cinnamon (if desired), in a large saucepan. Add water, and almond extract (if desired). Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in cherries. Fill jars with mixture and process quart jars at a boil for 30 minutes, without delay.

[Follow current USDA canning procedures which can be found via an internet search].