Prep 15 mins
Cook 30 mins
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!
- 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
- Bring first 3 ingredients to boiling point.
- Mix Clear Jell and the 1 quart water together. Add to the near boiling ingredients in 8-quart kettle.
- Bring again to boiling point.
- Remove from heat and add Karo syrup.
- Mix Jello and Kool-Aid together and add to kettle.
- Put cherries in last.
- Ladle the mixture into 7 quart hot, sterile jars.
- Leave 1/2 inch headspace.
- Seal the jars.
- Process in a boiling water bath for 10 minutes.
- Remove from water bath and place on kitchen towels on counter top to cool.
- When you're sure the jar is sealed, tighten the rings.
- Make sure the rim is clean before putting the lid on and reprocess.
- Or you could pour the pie filling into a freezer container and put in your freezer and use first.