Ingredients

1 Quart Jar
• 3-1/3 cups Sour cherries, Fresh or thawed
• 1 cup Granulated sugar
• 1/4 cup + 1 tbsp Clear Jel
• 1-1/3 cups Cold water
• 1 tbsp + 1tsp Bottled lemon juice
• 1/8 tsp Cinnamon (optional)
• 1/4 tsp Almond extract (optional)
• 6 drops Red food coloring (optional)
7 Quart Jars
• 6 quarts Sour cherries, Fresh or thawed
• 7 cups Granulated sugar
• 1-3/4 cups Clear Jel
• 9-1/3 cups Cold water
• 1/2 cup Bottled lemon juice
• 1 tsp Cinnamon (optional)
• 2 tsp Almond extract (optional)
• 1/4 tsp Red food coloring (optional)

Instructions

1. Rinse and pit fresh cherries, and hold in cold water. To prevent stem end browning, use ascorbic
2. acid solution (see ascorbic acid).
3. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.
4. Combine sugar and Clear Jel in a large saucepan and add water. If desired, add cinnamon, almond extract, and food coloring.
5. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble.
6. Add lemon juice and boil 1 minute, stirring constantly.
7. Fold in drained cherries immediately and fill jars with mixture without delay, leaving 1 inch headspace.
8. Adjust lids and process immediately.
9. Process pints or quart for 30 min, under 1000 ft altitude. 35 min 1001 - 3000 ft, 40 min 3001 - 6000 ft, 45 min above 6000 ft.