This recipe can be make with fresh firm cherries or you can use as I did frozen cherries since in the middle of October there were no fresh cherries to be found. Make sure that you thaw the cherries as much as possible or you will have a very runny filling.
Clear Jel is available at the SB Canning store here!
Cherry Pie Filling
3 1/2 cups fresh or frozen cherries (make sure to thaw completely)
1 cup sugar
1/4 cup + 1 T. Clear Jel
1 1/3 cup cold water
1 T. + 1 t. bottled lemon juice
1/8 t. cinnamon
1/4 t. almond extract (I used it)
Rinse and pit fresh cherries, and hold in cold water. To prevent stem end browning use lemon juice and water or Fresh Fruit from Ball. For fresh fruit, place the cherries in boiling water for 1 minute and drain but keep heated in a covered bowl.
Combine sugar and Clear Jel in a large saucepan and add water. If desired add the cinnamon and almond extract. Stir mixture over medium heat until mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Turn off heat.
Fold in drained cherries immediately and fill hot jar(s) with mixture without delay, leaving
1 1/2" headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with wet papertowel. Add hot lids and rings and waterbath for 30 minutes for pints or quarts.
This recipe make 2 pints or 1 quart.
|Paula's Cherry Pie filling|
Whitney's Cherry Amaretto Pie Filling: