Preparation:
Wash and pit cherries. Combine sugar, water and lemon juice in a large saucepot. Bring to a boil; reduce heat to a simmer.
Add cherries and 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 |
