Cherry Pie

1 and 1/2 to 2 cups ground cherries
1 tablespoon real lemon juice or vinegar
1 and 1/4 cup brown sugar
Clear jello gelatin
Pinch of salt
1 tablespoon butter

Put cherries in saucepan; add enough water to cover cherries.
Add real lemon juice, brown sugar and salt. Bring to boil.
Thicken with clear jello gelatin. Turn down heat and boil for 2 minutes.
Take off stove and add butter. Pour in to unbaked pie shell.
Put crust on top and bake at 450° until golden brown.