Drain thawed cherries in a colander, placed over a large bowl, stirring occasionally, until 8 cups of juice have been collected, about 2 hours. Set liquid and cherries aside.

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Whisk together 4 cups cherry liquid, sugar, ClearJel® and cinnamon in a large saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil until thickened and mixture begins to bubble. Add lemon juice. Return to a boil and boil for 1 minute, stirring constantly. Add reserved cherries all at once. Return to a boil, stirring constantly but gently. Remove from heat.

Ladle hot pie filling into a hot jar leaving a 1 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 35 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Quick tip: Store remaining juice in Freezer Jars. Refrigerate up to 3 weeks or freeze up to 1 year. Use the cherry juice to flavor lemonade and citrus soda or drink straight for a tangy beverage!