by Amy Pennington
Edible Seattle July/August 2010
makes about 5 pints | start to finish: 1.5 hours
1 1/2
cups sugar
2 cups water
2 1/2 cups brandy
5 pounds Bing cherries, pitted (pits reserved)
Put the sugar and water in a large saucepot and bring to a boil over high heat. Remove from the heat and add the brandy and Bing cherries, letting the mixture sit for 10 minutes.
Pack the jars, adding only cherries until they reach the first ring on the top of the jar. Add a spoonful of reserved pits to each jar. On a folded-over dish towel (for padding), strongly tap the bottom of the jar on the counter, to help pack down the cherries. Fill the jar again, leaving 1/2″ of headspace.
When the jars are full, bring the cherry juice back up to a boil and reduce slightly, about 15 minutes. Using a ladle or a liquid measuring cup for ease, pour hot juice over the jarred cherries, leaving 1/2″ of headspace. Gently stir the cherries to release any air bubbles. Wipe the rims of the jars, using a damp clean towel, and place the lids and rings on the jars. Process in a water bath for 20 minutes.
To make the most of the leftover liquid, while the jars of cherries are in the water bath, reduce any remaining brandy liquid over high heat until thick, like syrup. Pour this into small (4-ounce) canning jars and add a spoonful of pits to each jar. Process this syrup in a water bath, as you did for the cherries.
Remove the jars with tongs and let cool on the counter. When the jars are cool, remove the metal rings, check for proper seals, and label with date and contents.
Store in a cool, dark cupboard until ready to use, for up to a year.