Cherry Pie Filling

Ingredients (7 quarts)

• 6 qts fresh or frozen pitted tart cherries
• 7 C sugar
• 1¾ C Clear Jel
• 9⅓ C water
• 1 tsp cinnamon (optional)
• 2 tsp almond extract (optional)
• ½ C lemon juice

Directions

1. In batches of 6 cups each, blanch cherries in a gallon of boiling water for 1 minute. Strain and keep them covered and warm while you prepare the filling.
2. Mix all remaining ingredients except lemon juice in a large saucepan. Bring to a boil and then add the lemon juice. Return to a boil and cook for 1 minute.
3. Add in the hot blanched cherries and stir to incorporate them.
4. Fill jars leaving 1" headspace. Make sure to remove all air bubbles!
5. Water bath for 30 minutes. Let them rest for 10 minutes, then remove and cool.