Instructions: Stem and pit 3 pounds of dark or light sweet cherries. Sterilize 2 quart jars. To do this, place them right-side up on the rack in a boiling-water canner. Fill the jars and canner with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Keep in hot water until needed, then drain and dry. Prepare lids as manufacturer directs.

Divide the cherries between the 2 dry quart jars, alternating layers of cherries and sugar (use about 2 cups of sugar per jar to begin with; you can always add more later), filling each jar 3/4 full. Add enough brandy to cover the cherries and sugar generously (figure on 1 quart of brandy for every 2 quarts of cherries). Attach the lids and set the jars in a cool, preferably dark spot. Shake the jars every few days or at least once a week; the sugar will gradually dissolve as the cherry juices join the brandy in the syrup. Once the sugar has thoroughly dissolved, sample the syrup to see if more sugar is needed.

If you add more sugar, continue to shake the jars occasionally until it has all dissolved.

Leave the cherries in the brandy for a minimum of 3 months; 5 or 6 months is not too long. Serve 2 or 3 cherries in a small glass with a little of the brandy or use as a sauce for ice cream.

Note: Although this recipe calls for pitted cherries, you can leave them whole. Prick each cherry in 3 or 4 places with a sterile needle before proceeding with the recipe.

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