Brandied Sweet Cherries by Linda Fulmer

Ingredients

3 cups sugar

2 1/2 cups water

6 pounds dark sweet cherries

Directions

First, prepar the syrup. Combine sugar and water in an 8 to 10 quart pan and bring to a boil over medium heat. Stirring until sugar is dissolved. Keep Hot.

Rinse, Step, and pit the cherries. Add to hot syrup and bring to boil.

Pack into prepared, hot jars. Pour about 1/2 full of hot cherries and syrup. Pour in 3 to 4 tablespoons of brandy ( The amount depends on your preference for a moderate or strong brandy flavor).

Then fill the jars with more hot cherries and syrup leaving 1/2 inch headspace. Gently run a narrow nonmetallic spatula between the fruit and jar sides to release the air bubbles. Be sure to wipe the rims and threads clean; top with hot lids and then firmly screw on bands. Process the jars in boiling water canner for 15 minutes.

Makes about 6 pints.

Enjoy in about 3 weeks, storage time is up to 1 year.