Cherry Pie Filling

Rinse and pit fresh cherries and place in cold water with a little ascorbic acid add to prevent browning.

You can use frozen cherries if you want but make sure you thaw them completely and drain well.

Bring a pot of water to a boil.  Add your cherries about 6 cups at a time. Using a slotted spoon place your fruit in a bowl and keep it covered.  Repeat until all fruit is heated.

	Quantities of Ingredients Needed For
	1 Quart	7 Quarts
Fresh Cherries	3-1/3 cups	6 quarts
Granulated sugar	1 cup	7 cups
Clear Jel	1/4 cup + 1 tbsp	1-3/4 cups
Cold water	1-1/3 cups	9-1/3 cups
Bottled Lemon Juice	1 tbsp + 1 tsp	1/2 cup
Cinnamon (optional)	1/8 tsp	1 tsp
Vanilla or Almond Extract	1/4 tsp	2 tsp
Red food coloring (optional)	6 drops	1/4 tsp

Combine sugar, clear jel and cinnamon in a stainless steel pot.  

Mix together and add your water, vanilla and food coloring if using.  Heat over medium heat until mixture thickens and begins to bubble.

  Add your lemon juice and boil for one minute.  Stir Constantly to prevent sticking.

Fold your drained cherries into the filling. 

Fill your jars leaving one inch head space. 

 Remove air bubbles as you fill your jars by gently pressing down on your filling.  

Wipe rims of jars with a paper towel dipped in vinegar.  Place lids and rings on jars and tighten down finger tight.

Process both pints and quarts in a boiling water bath for 30 minutes.

Turn off heat, Remove lid and wait 5 minutes before removing jars from canner.

Place jars on counter to cool for 24 hours.

Wash jars.  Label and Store in a cool dark room.