Instructions: Combine first four ingredients in large pot (I used a crockpot); stirring frequently over medium-high heat (crockpot on high and lid on)-approximately 2 - 2 1/2 hours. I kept the crockpot covered and on high most of the time. When pie filling comes to a consistent boil, add 6 tbsp tapioca. Remove lid and continue cooking on high/low until desired consistency, increasing tapioca to 12 tbsp if thicker pie filling is desired.

Pack fruit into hot sterilized jars to within 1" of top. Secure lids. Process in hot water bath for 25 minutes. OR, do not process in bath, but pour into solid freezer containers and freeze.

Yield: Makes 2 quarts and enough for four 9" pies.

Sherilyns Notes: I increased tapioca to 12 tbsp for a thicker pie filling and I also increased almond extract to 1 tsp. I used tart Ontario frozen cherries purchased in pails.

When I made pies (9" deep dish), I used a streusel topping from Companys Coming "Pies" instead of top crust.

Streusel Topping: Combine 2/3 cup all-purpose flour, 1/2 cup brown or white sugar (I used brown), 1/3 cup butter or margerine, and 1/2 tsp cinnamon. 1/2 cup walnuts are optional.

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