Cherry or Berry Pie Filling
Makes 1 quart
1 cup granulated sugar
1/4 cup plus 1 tablespoon Clearjel
1/8 teaspoon ground cinnamon (optional)
1 cups cold water
1/4 teaspoon almond extract (optional; omit for berry pie)
6 drops red food coloring (optional)
1 tablespoon plus 1 teaspoon lemon juice
3-1/2 cups fresh sour cherries or berries (Marionberry, loganberry, blackberry, raspberry)
The amounts given are for 1 quart of pie filling. The amounts can be multiplied by the number of quarts needed (up to 7 quarts at a time).
Wash 1-quart jar. Keep hot until needed. Prepare lid as manufacturer directs.
Combine sugar, Clearjel and cinnamon (if desired) in a large saucepan. Add water, and almond extract and food coloring (if desired). Stir mixture and cook over medium-high heat until mixture
thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Fold in cherries or berries.
Ladle hot filling into 1 hot jar at a time, leaving 1/2-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars if making more than 1 quart. Process in a
boiling-water canner for 30 minutes.
Note: Frozen cherries and berries may be used. If they're sweetened, rinse off while fruit is frozen. Thaw and drain juice from berries. Measure drained fruit and use the juice in place of the water (adding enough water to measure 1 cups).
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