Prepare a boiling water bath canner and keep 7 quart jars hot until ready to fill.
Wash, stem, and pit the cherries, discarding any bruised or damaged fruit.
In a large saucepan, whisk together the granulated sugar and cook-type Clear Jel®. Gradually whisk in the cold water until the mixture is completely smooth.
Cook over medium-high heat, stirring constantly, until the mixture thickens and begins to bubble.
Stir in the bottled lemon juice and continue boiling for 1 minute while stirring continuously.
Remove the saucepan from the heat and gently fold in the prepared cherries. Stir in the almond extract, if using.
Ladle the hot pie filling into the prepared hot jars, leaving 1-inch headspace.
Remove any trapped air bubbles using a non-metallic utensil. Adjust the headspace if necessary, then wipe the jar rims clean.
Apply the lids and screw bands until fingertip tight.
Process the jars in a boiling water bath:
- Quart jars: 30 minutes
- Pint jars: 30 minutes
- Adjust processing times according to your altitude if necessary.
Carefully remove the jars and allow them to cool undisturbed for 12 to 24 hours. Verify that each lid has sealed properly before storing in a cool, dark place.

Add the optional almond extract for a classic bakery-style cherry flavor.
Use tart cherries for a traditional pie filling or sweet cherries for a naturally sweeter dessert.
Stir a pinch of ground cinnamon into the filling after opening a jar for a warm, spiced variation.
Add a splash of vanilla extract after opening for a richer dessert topping.
Use the filling in cobblers, crisps, turnovers, cheesecakes, parfaits, or spooned over pancakes, waffles, and ice cream.

Choose firm, ripe cherries for the best flavor and texture.
Use only cook-type Clear Jel® as the thickener. Instant Clear Jel®, cornstarch, flour, tapioca, and other starches are not recommended for home-canned pie fillings because they do not produce safe, reliable results.
Bottled lemon juice provides standardized acidity and should not be replaced with fresh lemon juice in this recipe.
Leave the recommended 1-inch headspace, which is essential for properly canned pie fillings.
A quart jar yields enough filling for one standard 9-inch pie.
Label each jar with the canning date and store in a cool, dark pantry for the best quality.
Once opened, refrigerate any unused filling and use it within 5 to 7 days.
For the best baked pie, pour the filling directly into an unbaked pie crust, add a top crust or lattice, and bake according to your favorite pie recipe.