Ingredients:

• 6 pound dark, sweet cherries
• q1 cup sugar
• 1 cup water
• 1/4 cup lemon juice
• 1 1/4 cups brandy

Directionis:

Wash and pit cherries. Combine sugar water and lemon juice in a large saucepot. Bring mixture to a boil; reduce heat to a simmer. Add cherries and simmer until hot throughout. REmove from heat; stirn in brandy. Pack hot cherries into hot jars. leaving 1/2 inch headspace. Ladle hot syrup over cherries, leaving 1/4 inch headspace. Remove the air bubbles. Adjust the teo-piece caps. Process 10 minutes in a boiling-water canner. Yield 6 pints.