6 pint canning jars with 2 piece tops
6 lbs. Dark sweet cherries
1 cup sugar
1 cup water
One-fourth cup lemon juice
One and one-fourth cups brandy
Place jars in 200° oven until ready to use.
Wash and pit cherries.
Add jar lids to small saucepan of boiling water.
Combine sugar, water and lemon juice in large pan and bring to a boil. Add cherries, reduce heat and simmer until cherries are heated through. Remove from heat and add brandy.
Remove jars from oven and pack with drained cherries, dividing equally between jars. Add hot syrup, leaving one-fourth inch of head space. Remove air bubbles. Add boiled lids and rims to jars until barely tightened.
Place jars in boiling water bath, covering jars with two inches of water, and process for ten minutes. Remove jars, and cool, checking that all jars seal.