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Tart Cherry Pie Filling – makes approx. 10 pints or 5 quarts
This gorgeous and delicious pie filling makes wonderful pies, tarts and toppings. The beautiful round cherries and rich filling give way to a lovely gift for any occasion!
Ingredients
- 10 lbs tart cherries, pitted
- 3 ½ cups raw sugar
- 1 cup Canning Gel
- 1 tsp ground cinnamon
- ¼ cup Lemon Juice
Instructions
- Place a colander atop a large bowl and add all 10 pounds of cherries. Allow cherries to drain for 2 hours or until you have collected roughly 6 to 8 cups of juice.
- Add 4 cups of cherry juice to a large stainless steel stock pot. Whisk in Canning Gel, sugar and cinnamon. Bring to a boil over medium-high heat being sure to whisk often to avoid scorching. As the mixture begins to bubble add the lemon juice. Set timer and boil for 1 minute being sure to whisk constantly. Add all the cherries at once, return to a boil stirring constantly and gently so the cherries are kept intact. Remove from heat.
- Ladle hot pie filling into hot jars leaving a full 1” headspace. Remove any air bubbles and adjust headspace as necessary. Using a warm wash cloth dipped in vinegar, wipe jar rims and screw bands. Place sterilized lids and rings atop each jar and hand tighten.
- Place jars in water bather and cover with 2 inches of hot water. Bring to a boil and process pints and quarts for 35 minutes. Remember do not set your timer until the water has reached a full rolling boil.
Enjoy~
The Canning Diva®
www.canningdiva.com