Cherry Pie Filling

Ingredients: 6 quart fresh or thawed sour cherries 7 cup granulated sugar 1¾ cup Clear Jel® 1-1/3 cup cold water ½ cup bottled lemon juice 1 teaspoon cinnamon (optional) 2 teaspoon almond extract (optional) ¼ teaspoon red food coloring (optional)
Directions:
Rinse and pit cherries. Use Fresh Fruit Perserver to prevent stem end browning. Place 6 cups of cherries at a time in 1 gallon boiling water. Return to a boil, continue boiling for 1 minute. Drain, and keep heated cherries in a covered pot. Combine sugar and Clear Jel® in a large saucepan and add water, cinnamon, almond extract, and food coloring. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained cherries immediately and fill jars with hot mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately. Yield: 7 quarts