Has anyone attempted to can Rose’s cherry pie filling recipe? The other recipes I’m finding for cherry pie filling have a MUCH higher amount of sugar. I’m not sure if that’s because it’s necessary to preserve the fruit or if it’s just because the recipe developers have ruined their taste buds. :D
I realize I would need to use Clear-Jel instead of cornstarch.
I would love to do this for Christmas gifts for family, but don’t want to spend the time picking, pitting, and canning cherries only to have them not turn out.