Instructions

Wash and remove the stems from all cherries. Dry well.

Prepare the canner, jars and lids (see the instructions for canning strawberry jam for these instructions)

In a large stainless steel sauce pan, whisk together the cherry juice, sugar, clear jel (or flour if making single pie) and salt. Bring to a boil over medium high heat, stirring constantly, once boiling, continue boiling until thickened (it is hard to tell when it has thickened – but 2-3 minutes should do it). After thickened, add the lemon juice and the cherries all at once.

(Once you add the cherries, you will think, how can it boil – I can’t even see the liquid – don’t worry – the cherries will cook down a little before it boils). Return to a boil and allow to boil for 1 minute stirring constantly. Remove from the heat and add the almond extract.

If you are only making one pie, allow this to cool and place in a container with a lid until you are ready to make the pie. It can be stored for 2-3 days in the fridge and may separate in the fridge – just heat a little and stir it well to reconstitute.

If canning: ladle the hot pie filling into your hot jars, leaving 1 inch of head space. Remove the air bubbles and adjust the headspace as needed. Wipe the jar rims. Center the lids and screw the bands down finger tight.

Place the jars in the canner and ensure they are completely covered by at least an inch of water. Bring to a boil and process both pint and quart jars for 35 minutes. Remove canner lid and wait 5 minutes then remove the jars and store in a cool draft free area for 24 hours.