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The almond extract is an option, but it really brings out the cherry flavor!
This can be made into a smaller amount for an individual pie…you would not have to do the BWB processing.
Difficulty: Intermediate
Servings: 7 quarts
Cook Time: 6 min / 30 min BWBIngredients
7 quarts (28 cups) sour cherries, pitted
8 3/4 cups sugar
8 3/4 cups water (I used the juice from the frozen cherries)
3/4 cup Clear Jel
3/4 teaspoon salt
1 Tbl almond extract (optional)
Directions
Combine pitted cherries with 8 cups sugar and 8 cups water. Boil gently without stirring for 5 minutes, or until foaming ceases. Remove from heat.
Combine remaining 3/4 cup water and 3/4 cup sugar, Clear Jel, and salt. Mix until Clear Jel is well dispersed. Add to the cooked cherries; stir just enough to distribute starch into cherries.
Bring to a gentle boil and hold for 1 minute. Add almond extract.
Pour while boiling into hot jars to within 1 inch of top. Place lids, and screw on bands firmly. Immediately place into a boiling water bath and process for 30 minutes. Adjust processing time for your altitude.
Categories: Boiling Water Bath, BWB Fruits, Canning, Fillings, Pies, Preserving
Tags: Summer
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