Cherry Pie Filling

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The almond extract is an option, but it really brings out the cherry flavor! This can be made into a smaller amount for an individual pie…you would not have to do the BWB processing.

Difficulty: Intermediate

Servings: 7 quarts

Cook Time: 6 min / 30 min BWB

Ingredients

7 quarts (28 cups) sour cherries, pitted
8 3/4 cups sugar
8 3/4 cups water (I used the juice from the frozen cherries)
3/4 cup Clear Jel
3/4 teaspoon salt
1 Tbl almond extract (optional)

Directions

Combine pitted cherries with 8 cups sugar and 8 cups water. Boil gently without stirring for 5 minutes, or until foaming ceases. Remove from heat.

Combine remaining 3/4 cup water and 3/4 cup sugar, Clear Jel, and salt. Mix until Clear Jel is well dispersed. Add to the cooked cherries; stir just enough to distribute starch into cherries.

Bring to a gentle boil and hold for 1 minute. Add almond extract.

Pour while boiling into hot jars to within 1 inch of top. Place lids, and screw on bands firmly. Immediately place into a boiling water bath and process for 30 minutes. Adjust processing time for your altitude.

Categories: Boiling Water Bath, BWB Fruits, Canning, Fillings, Pies, Preserving

Tags: Summer