Cherry Pie Filling

Submitted by Charlotte J

"Clear Jell is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it by the 1# ($3.25 + S&H) or 5# bags. Also sold by Bakers Catalog (King Arthur Flour) and also at http://www.homecanningsupply.com/. Oh, now that about does it, Amazon.com even sells the stuff!"

 

• Ready In: 45mins
• Ingredients: 9
• Yields: 7 quart jars

ingredients

• 3 1⁄2 quarts water
• 4 1⁄2 cups sugar
• 1⁄2 teaspoon salt
• 2 1⁄2 cups Clear Jel
• 1 quart water
• 3⁄4 cup jell-o cherry gelatin (powder)
• 2 1⁄2 cups Karo syrup
• 1 (1/4 ounce) package cherry Kool-Aid
• 14 cups sour cherries

directions

1. Bring first 3 ingredients to boiling point.
2. Mix Clear Jell and the 1 quart water together. Add to the near boiling ingredients in 8-quart kettle.
3. Bring again to boiling point.
4. Remove from heat and add Karo syrup.
5. Mix Jello and Kool-Aid together and add to kettle.
6. Put cherries in last.
7. Ladle the mixture into 7 quart hot, sterile jars.
8. Leave 1/2 inch headspace.
9. Seal the jars.
10. Process in a boiling water bath for 10 minutes.
11. Remove from water bath and place on kitchen towels on counter top to cool.
12. When you're sure the jar is sealed, tighten the rings.
13. Make sure the rim is clean before putting the lid on and reprocess.
14. Or you could pour the pie filling into a freezer container and put in your freezer and use first.