Recipe is for 7 Quart Jars
6 Quarts of Cherries
7 Cups of Sugar
1 3/4 cups of clear jel
9 1/3 cups cold water
1/2 cup lemon juice
1tsp Almond Extract (optional)
Before you begin working with the food prep all of your materials.
Fill your caner bath with water and turn on the heat so that it is boiling when you are ready to can.
Wash your jars, and lids, in soap and water. Most recipes you see on line will tell you to clean jars in boiling water. This was how they cleaned things in the old days, back when people made their own soap. Soap today is able to clean these jars well enough to skip boiling them.
Set your jars up in your work space.
Step 1: Blanch/boil cherries for 10 minuets. I do this by placing my cherries in a strainer and then boil them in my caner bath. Do this step however works best for you.
Step 2: Combine sugar and Clear Jel in a large saucepan, then add the water. Stir the mixture to ensure the Clear Jel dissolves.
Step 3: Turn the heat on high. Add the cinnamon and almond extract and stir the mixture. Continue stirring the mixture as it thickens into a Jel. When it begins to bubble add the lemon juice.
Step 4: Once the mixture has fully turned into a jell fold in the cherries and turn off the heat. Make sure the cherries are all fully covered by the jell.
Step 5: Scoop the mixture into the jars.
Step 6. Pack jars leaving 1 inch of head space at the top. Seal jars and place in the caner. Make sure there is at least an inch of water above the jars. Boil cherries in the caner bath for 10 minuets.
Step 7: Remove jar and set aside to cool. After 12 hours, if the lid remains down, do not press in when touched, it has sealed and can be stored in a cupboard for later use.