This cherry pie filling comes together so quickly and will make enough for you to have on hand for pies all year!! Delectable and sweet with a hint of tartness, this filling is perfection and you won't be able to go back to store-bought ever again!!
Sterilize your jars in boiling water and then place them in a warm oven that is set to 215° while you make the filling, or at least a minimum of 15 minutes.
Add the pitted cherries, sugar, and cornstarch to a medium saucepan. Cook over medium-low heat until the sugar dissolves and thickens, stirring constantly. Once nice and thick, remove from the heat and stir in almond extract, lemon juice, and butter. If you want a bright red filling, add red food coloring until it is the desired level of red.
Fill the warm jars with hot pie filling, being sure to only fill to the bottom rung of the mouth of the jar. If you overfill it, it will explode!
Screw the lids on tight and process jars in a hot water bath for 20 minutes. Remove from the water and let cool.