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Nutritional Info
  • Servings Per Recipe: 52
  • Amount Per Serving
  • Calories: 115.6
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 51.5 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 0.5 g

View full nutritional breakdown of L.R. cherry pie filling calories by ingredient
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L.R. cherry pie filling

Submitted by: LRUSSELLFAMILY

Introduction

This makes 6-1/2 quarts of pie filling. I figure 1 quart to a 9-inch pie divided into 8 pieces equals 52 servings. This is the best cherry pie filling I have ever tasted. This makes 6-1/2 quarts of pie filling. I figure 1 quart to a 9-inch pie divided into 8 pieces equals 52 servings. This is the best cherry pie filling I have ever tasted.
Number of Servings: 52

Ingredients

    2 cups clear jell
    2 cups cold water
    5 cups sugar
    1 tsp. salt
    6 cups hot water
    red food coloring, if desired
    4 quarts pitted sour cherries + maybe another cup
    1/2 T. almond extract

Directions

Mix clear jell and 2 cups cold water and set aside. Bring mixture of sugar, salt, hot water and food coloring to a boil. Remove from heat and add the clear jell mixture to it , stirring constantly. Place bake on heat and cook stirring constantly for 1 minute. Remove from heat and stir in prepared 4 qts.cherries and almond extract. Put into clean jars. As you get to the last jar or two, you may find that you don't have enough cherries in the jell part. Stir in the 1 cup of cherries to this as you fill the last jar. Can by water bath for 20 minutes.(Which means that you put new lids on and turn them tight. Place in a canner with enough water in it to come up to the neck of the jars. Bring to a boil. Start timing for 20 minutes from the time it starts to boil. Do not let it boil too hard. Turn your heat down enough to keep it at a gentle boil. After 20 minutes, remove from canner and let cool on counter. After cool, check for a seal. If the lid is sucked down tight, it's sealed and you can take the rings off and store the jars. If not, store in the refrigerator and use within a week or two. Makes 6-1/2 quarts or pie filling. I double it and get 13 quarts.

Number of Servings: 52

Recipe submitted by SparkPeople user LRUSSELLFAMILY.






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Member Ratings For This Recipe

  • This is going to be fantastic. DH is pitting the Cherries right now LOL None of the stores carry it including our Bulk Store, so I went on line and there was a Conversion chart for it. 1 TBS Corn Starch = 1 1/2 TBS Clear Jell, 2 TBS Flour or Tapioca = 1 TBSP Clear Jell 16 TBS to a Cup - 7/3/09

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  • Would love to try this--not much of a baker so could someone tell me what "clearjell"is and where do I get it at? Thank you. - 7/26/08

    Reply from LRUSSELLFAMILY (7/26/08)
    Clear jell is a thickener kind of like cornstarch. It is much nicer than cornstarch for pies as it stays thick and sort of fluid instead of separating like cornstarch. I get mine at a bulk food store, but I would guess that you could find a source on the net somewhere by doing a search.


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  • i love cherry pie filling - 7/23/08

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  • The greatest cherry pie filling ever and much lower cal than store boughten varieties - 7/19/08

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