Simple Preserved Cherries with Brandy

Christina Austin

This is a very simple way to preserve cherries that can later be used as pie filling. Just add some cornstarch mixed with a bit of water.

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Ingredients

7 cups pitted sweet cherries
2 cups sugar
1/3 cup brandy reserving 3 tsp to be added directly to the jars before putting the lids on
1/4 cup lemon juice

Instructions

If you and the cherries need a break from each other, feel free to do what I did - added one cup of sugar and half the brandy in a large glass bowl, stirred it a bit and then put the bowl in the fridge overnight. Totally optional.
Pour the cherries, sugar, lemon juice and brandy (except the amount you reserve) into a large, heavy-bottomed stainless steel pot. Turn the heat on to just before medium.
Stir everything together and bring it to a boil. Let it boil for 20 minutes. Stir often and don't walk away. It could boil over - mine did.
Skim off the foam if you can.
After it has boiled for 20 minutes, ladle the cherries and liquid into hot, sterilized jars. Do your best to make sure each jar gets enough liquid to cover the cherries.
Add an extra teaspoon or so of brandy to each jar. Put the lids and rings on and process for 10 minutes using the boiling water method. I use a canning pot with a special rack.
After 10 minutes in the boiling water, remove the jars using a jar lifter and place on a rack to cool. Leave the jars alone for 24 hours and then store in a cool dark place if they are sealed properly.

Notes

Wash and sterilize (boil in a canning pot with a rack for 10 minutes) three 500 ml mason jars. Keep the jars warm. In a separate pot, sterilize a funnel and ladle. 5 minutes before the cherries are ready to be added to the hot jars, boil the lids for 5 minutes.