8 c. pitted, drained cherries
2 1/2 c. granulated sugar
5 tbsp. cornstarch or Clear Jell
Few drops red food coloring (opt.)

Mix cherries, sugar and cornstarch or Clear Jell. Allow to sit for 30 minutes to draw juice from cherries. Cook until thickened. Cool. Place in freezer containers, label and freeze until needed. This recipe produces a cherry filling similar to taste to commercially canned cherry pie filling. It can be used as a cherry sauce or in other recipes calling for pie filling. Almond extract can be added to enhance the cherry flavor.

Clear Jell is a powdered thickener which can be purchased in Amish communities. Pies made with Clear Jell maintain a consistency and have a less starch taste than those thickened with flour or starch.