Brandied Cherries
From Burbage
6 lbs. dark, sweet cherries
1 c. sugar
1 c. water
1/4 c. lemon juice
1 1/4 c. brandy
Wash & pit cherries. Combine sugar, water & lemon juice in a large saucepot. Bring to a boil; reduce heat to a simmer. Add cherries & simmer until hot throughout. Remove from heat; stir in brandy. Pack hot cherries into hot jars, leaving 1/2" headspace. Ladle hot syrup over cherries, leaving 1/4" headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Makes about 6 pints.
From the Ball Blue Book
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