Brandied Cherries

7 1/2 cups cherries
1/2 cup brandy
1 cup sugar
2 cups water

Fill boiling water canner with water. Place 7 clean 250 mL mason jars in canner and sterilise for 10 minutes.
Meanwhile, wash cherries. Remove pits.
Combine sugar and water in a large stainless steel pot. Bring to a boil.
Add cherries to syrup and return to a boil. Boil gently for 5 minutes.
Place lids in boiling water and boil for 5 minutes to soften seal.
Place 1 1/2 Tbsp. brandy in the bottom of each sterilised jar.
Pack cherries in jars to within 1/4" of top rim. Remove air bubbles by sliding a rubber spatula between glass and cherries. Readjust head space to within 1/4"
Wipe jar rim to remove any stickiness. Centre lid on jar and apply screw band just until fingertip tight.
Place jars in canner. Cover canner and return water to a boil. Boil rapidly for 10 minutes.
Remove jars and cool for 24 hours. Check seals..they should curve downward.
Store in a cool, dark place.

Makes 7 - 250 mL jars

Adapted from the "Bernardin Guide to Home Preserving, 1995", an excellent and essential guide to home canning