Yield: 4 quart jars

• 8 pounds (3.6kg) tart (sour) cherries weighed before pitting
• 1 cup (8oz, 240ml water)
• 3 cups (21 oz, 600g) granulated sugar
• 1/3 cup (scant 3 oz, 80 ml) fresh squeezed lemon juice
• 3/4 cup (3oz, 85g ClearJel (not instant) or cornstarch
• 2 teaspoons almon extract (optional)

1. Pit cherries over a bowl to capture all juices
2. Whisk together water, sugar, ClearJel and lemon juice in an 8 quart heavy preserving pot and bring to a boil, stirring constantly.
3. Add fruit and juices, bring to a rolling boil, and let boil for exactly 1 minute. Remove from heat.
4. Funnel the filling into warm jars, leaving 1 inch headspace. Add 1/2 teaspoon almond extract to each jar, if using. Using a bubbler or plastic knife, remove any air bubbles. This also helps incorporate the extract.
5. Wipe the rims of the jars with a damp paper towel. Place the lids and rings on the jars, and finger-tighten the rings.
6. Process in boiling water bath for 30 minutes. Turn off the heat but leave the jars in the canner for 10 minutes to prevent siphoning.

“The pie filling is shelf stable for 1 year”

Simpler process than some other pie filling recipes out there.

Did half a batch (came out to 3 pint jars) in 2023. Made a pie with the extra immediately. Really good.

Notes on ClearJel here.