Note: This is not an approved canning method to use cornstarch vs clearjell. please use your own research and judgement before choosing to follow.
Cherry Pie Filling:
8-10 cups pitted cherries
2 cups sugar
4 tablespoon lemon juice
1/2 cup cornstarch
cook cherries over medium heat for 10 mins to release their juices, stir in sugar until dissolved, lower heat and mix in lemon juice and cornstarch slurry, stir constantly until desired thickness and cornstarch has become translucent.
fill jars to 1.5 inches of headspace. process in boiling water bath for 30 mins
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Newport, MI 48166
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