Cherry Pie Filling - cooking recipe

Ingredients

3 1/2 quarts water
4 1/2 cups sugar
1/2 teaspoon salt
2 1/2 cups Clear Jel
1 quart water
3/4 cup jell-o cherry gelatin (powder)
2 1/2 cups Karo syrup
1 (1/4 ounce) package cherry Kool-Aid
14 cups sour cherries

Preparation

Bring first 3 ingredients to boiling point.
Mix Clear Jell and the 1 quart water together. Add to the near boiling ingredients in 8-quart kettle.
Bring again to boiling point.
Remove from heat and add Karo syrup.
Mix Jello and Kool-Aid together and add to kettle.
Put cherries in last.
Ladle the mixture into 7 quart hot, sterile jars.
Leave 1/2 inch headspace.
Seal the jars.
Process in a boiling water bath for 10 minutes.
Remove from water bath and place on kitchen towels on counter top to cool.
When you're sure the jar is sealed, tighten the rings.
Make sure the rim is clean before putting the lid on and reprocess.
Or you could pour the pie filling into a freezer container and put in your freezer and use first.