Cherry Pie Filling Canned

The Bing cherry owes its development to the Ch...
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6 cups vanilla sugar
1/2 cup fresh lemon juice (non-meyer) or key lime juice
1 tsp pink salt (optional)
16 cups fresh pitted cherries or 5 lbs frozen tart pie cherries thawed
1 ¾ cups clearjel
2 tsp almond extract
7 cups water + 1 12 oz frozen cherry juice or a mix of cherry juice and pomegranate juice

Stir together all the dry ingredients first in a really big stock pot and then add water/juice mix. Cook on med high heat. Stir constantly and cook until thickened and bubbly then cook an additional 2 min. Add lemon juice and then add the fruit to the sauce. Stir constantly and bring mixture up to a rolling boil and cook 1 minute. Promptly ladle into quart jars leaving 1/2 ” headroom. Process the jars in boiling water bath canner for 30 min. A quart is just enough for one pie…and this makes 6-7 quarts usually.