I got the chance to go pick some cherries on Sunday (thanks Dawn!) and so early in the week I set out to make some cherry pie filling....along with strawberry pie filling.
Here is our little illustration on making pie filling.....
In a very large pot bring 6 cups of water, 7 cups of sugar, 2-3oz boxes of strawberry jello to a boil. You do not need to stir constantly just a few times through out to help dissolve the sugar and jello mix. Bring to a boil and let boil for ONE minute. In a separate bowl, mix together 2 cups of CLEAR JELL (this is not the same things as sure jell you use for jam making) and 2 cups of water. **Also note that you do NOT want instant clear jell** Add the clear jell mix to the pot and bring up to a bubbling while constantly stirring the mix as it thickens, once it starts to bubble remove it from the heat and add 6 quarts of fruit.
For cherry pie filling follow the same instructions but use one 3 oz box of cherry jello, and one box of lemon jello.
I made a 1/2 batch of the cherry filling, because I only had a little over 3 quarts of cherries. Just cut everything in the recipe in half. It worked wonderful and was really a very fast process.
HINT: Which in turn makes the whole experience more enjoyable!I don't know about you but when I try to do the whole process from start to finish in one afternoon or day it is too much. So on the day I harvested the fruit I cleaned and topped/pitted them. I then stored them in bowls (covered) in the fridge for a few days until I could get my clear jell I needed. Splitting up the work made it seem not so overwhelming and all consuming to my day.