L.R. cherry pie fillingSubmitted by: LRUSSELLFAMILY
IntroductionThis 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.
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
Number of Servings: 52
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
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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
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.