Cherry Pie Filling
6 quarts pitted cherries
7 Cups Sugar
2 Cups Clear Jel
7 Cups cold water
1/2 Cup lemon juice
1 tsp. cinnamon
2 tsp. almond extract
food coloring (optional)
** makes 7 quarts
Cover pitted cherries with cold water to hold.
Combine Clear Jel and Sugar in large bowl.
Bring water to a boil, then add sugar mixture at one time. Stir, stir, stir….
Add cinnamon, almond extract and food coloring (if desired).
Stir and cook over medium heat until thickened and bubbling.
Add lemon juice and boil one minute, stirring constantly.
Fold in drained cherries immediately. Thoroughly combine.
Fill jars with hot mixture, leaving 1″ head space. Adjust lids and process in water bath canner. Process pints 20 minutes, quarts 25 minutes.