Prep 1 hr
Cook 45 mins
YUMMY!!! From the Ball Blue Book
- 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.