Wash and pit your cherries. To prevent them from browning place the cherries into water with lemon juice or ascorbic acid added.

If you're using fresh cherries blanch them in batches of 6 cups for 1 minute at a time.

Drain the cherries and cover to keep warm.

Mix together the clear jell and sugar, then add this mixture and the water to a large pot. Stir over medium heat until the mixture thickens and starts to bubble.

Add the lemon juice and bring to a boil for 1 minute, stirring constantly.

Stir in the cherries to combine well.

Fill the canning jars with the pie filling leaving 1 inch headroom. Remove the air bubble from the jar and wipe the rims clean.

Add the lids and process in your waterbath canner for 30 minutes or according to your altitude.