Cherry Pie Filling

Cherry Pie Filling:

6 cups pitted cherries-I like to use Evans Cherries

1 1/2 cups sugar-Divided

3 cups water

1/2 cup cooking clear jel

1/2 tsp salt

1 tsp almond extract

3 tbsp lemon juice

Cherry Jello powder, to taste

Bring to boil: 2 cups water, 1/2 cup sugar and lemon juice. Add cherries. Turn heat down to a simmer.  Mix the clear jel with 1 cup sugar and gradually add the rest of the water into the clear gel stirring in between to make and keep it smooth. Gradually add the clear jel mixture into the simmering cherries; stirring constantly. Remove from heat Add salt, almond extract and enough cherry jello powder to give it a good color and taste. I usually do about 2 tbsp or so. Works well to can or to freeze.

To can: Fill jars; leaving at least half an inch room at the top. Put lids on and place jars of cherry pie filling into a hot water bath for about 30 minutes. Remove from water and allow to cool and seal on a towel on your kitchen counter.

To freeze: Filling freezer container with cherry pie filling; leaving at least half an inch room at the top. Cool at room temperature before freezing. To serve: Thaw and stir well. I like to bring it back to a boil to give it a nice texture.