Ingredients
The following ingredients have 16 Servings
- 8 cups cherries, (pitted)
- 2/3 cup sugar
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
Instruction
- Whisk together the water, lemon juice, lemon zest, cornstarch, and salt. Set aside.
- In a large sauce pan, add the cherries and the sugar. Pour the cornstarch mixture over top and turn on the heat to medium. Bring the mixture to a boil.
- Once the mixture begins to boil, lower the heat to simmer and continue to cook for another 10 minutes.
- It is imperative that you stir the mixture at regular intervals to prevent the sauce from burning.
- Once done, pour the hot cherry pie filling into sterile mason jars. Wipe the jars clean and place on a seal, followed by a ring. Tighten and leave jars to cool completely undisturbed for 12 hours. Store in your fridge and use within 6 weeks.
