It's easiest to start off with sending out the kids to pick the cherries and pit them. :) They actually enjoyed this job because it wasn't strawberries.
Karlie (6) and Livi (3) enjoyed pitting the cherries that their big sisters picked.
I'm sure you want this recipe.
Cherry Pie filling
8c. tart cherries (pitted)
Mix and let set overnight. The next day, drain the juice (set the cherries aside) and add enough water to the juice to make 8 cups. Bring to a boil.
1 1/2 c. perma-flo
3c. of sugar (this is the sugar I omitted)
Add enough water to make a thin paste. Slowly add to boiling water/juice. Stir briskly. Cook for 5 mintues on low heat.
1/8 c. cherry jello (I didn't add this because it was plenty thick enough)
1 tsp. almond flavoring
Put in jars and process for 10 minutes. Yield 4 quartsclear jel cook type I highly recommend you to stay away from the instant clear jel...it thickens up very quickly and is difficult to work with. The link I provided is a source for the cook type of clear jel. It is much easier to use. Have fun and happy canning.