Tuesday, June 30, 2009

Amazing Cherry Pie Filling (with Recipe)

Okay, so I've been asked for the recipe enough, I need to just print it here on my blog - and as promised yesterday that I would publish it today... here it is:

Cherry Pie Filling
yields about 7 quarts of pie filling

6 quarts pitted cherries (I use sour pie cherries)
7 cups sugar
1-3/4 to 2 cups clear jel-A
1 teaspoon cinnamon (optional)
9-1/2 cups cold water
2 teaspoons almond extract
1/4 teaspoon red food coloring
1/2 cup lemon juice (bottled concentrate, not fresh)

Combine sugar, clear jel and cinnamon in a LARGE pan. Add water, almond extract, and food coloring. Heat on medium until it boils and thickens. Add lemon juice. Boil 1 minute. Fold in cherries. Fill clean bottles to 1/2 inch from the top. Process in a water bath canner for 40 minutes at 3001-6000 ft altitude. (For other altitudes, feel free to contact me for the variations.)

Remove and Let cool so seal will set.


p.s. I have really only been able to find clear-jel A in only a very few places. One place is out of state, the other place has been my local health food store. Try that, if you don't know where else to look.


Anonymous said...

Where can I find Clear Jel?

Jamie said...

Try a health food store or kitchen kneads (online?). Sometimes I think I found it at WinCo.
Let me know which area of the country you are in.


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