Cherry Pie Filling

Recipe from So Easy to Preserve

6 quarts fresh Cherries (I use bing), washed and pitted
7 cups sugar
1 3/4 cups clear gel
1 tsp. Cinnamon
9 1/3 cups water
1 tsp. Almond extract
1/2 cup lemon juice

Blanch cherries by putting 6 cups at a time in a boiling gallon of water.  Boil each batch for one minute after the water returns to a boil.  Remove fruits from blanch water and keep in a bowl, covered to keep warm while Clear Jel mixture is made.
Combine sugar, Clear Jel, and cinnamon in a large saucepan.  Add water and almond extract.  Stir mixture and cook over medium-high heat until mixture thickens and begins to bubble.  Add lemon juice and boil 1 minute, stirring constantly.
Fill jars with mixture without delay, leaving 1-inch head space.  Remove air bubbles.  Wipe jar rims.  Adjust lids and process immediately in a Boiling Water Bath.

Pints or Quarts: 40 minutes (original recipe 30 minutes, 10 added for altitude adjustment)