Brandied Cherries

Ingredients

Instructions

1. 1Wash 4 pint canning jars in hot soapy water or the dishwasher, keep them hot, and simmer new lids in hot water per manufacturer instructions.
2. 2Wash, stem, and pit the cherries, discarding any that are bruised or soft.
3. 3In a large pot, combine the water, sugar, and bottled lemon juice and bring to a boil, stirring to dissolve the sugar, to make a light syrup.
4. 4Add the pitted cherries to the boiling syrup, return to a boil, then reduce heat and simmer for 5 minutes until the cherries are heated through, then remove the pot from the heat and stir in the brandy (adding it off the heat helps preserve its flavor).
5. 5Pack the hot cherries into hot jars using a slotted spoon, then ladle the hot brandied syrup over the fruit to cover, leaving 1/2 inch of headspace.
6. 6Remove air bubbles by sliding a nonmetallic spatula between the fruit and jar wall, add more syrup if needed to maintain 1/2 inch headspace, wipe the rims clean, center the lids, and screw the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water, timing from a full rolling boil, for 15 minutes for pints or 20 minutes for quarts, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
8. 8Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Check seals by pressing the lid centers, remove bands, wipe jars, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; refrigerate after opening and use within about 2 weeks.
11. 11Do not increase the amount of brandy beyond what is called for, since the safety of this recipe still relies on the fruit's natural acidity and the syrup, not on the alcohol, and too much added liquid can throw off the tested fill and processing time.