Brandied Cherries

Each August, residents of the beautiful state of Montana welcome Flathead Cherries. "Flathead" isn't a variety of cherries,but refers to the region around Montana's Flathead Lake, which is located in the western part of the state. Many varieties of cherries are grown there, including Lapin, Sweetheart, Rainier, Van, Stella, Lambert, and Skeena.

This is the second year I've made these brandied cherries. This year I bought 13 pounds of cherries and put up 14 jars! They are delicious over vanilla ice cream and would be wonderful over a nice custard pudding or pound cake. Anybody who comes up to Montana to visit me and my gardener goes home with a jar of these beauties!

Brandied Cherries - recipe from here

6# dark, sweet cherries

1 cup sugar

1 cup water

¼ cup lemon juice

1 ¼ cups brandy

Wash and pit cherries. Combine sugar, water, and lemon juice in a large saucepan. Bring to boil; reduce heat to a simmer. Add cherries and simmer for 5 minutes. Remove from heat; stir in brandy. Pack hot cherries into hot sterilized jars, leaving ½-inch headspace. Ladle the hot syrup over cherries, leaving ¼-inch headspace. Remove air bubbles. Adjust rings and seals. Process for 10 minutes in a boiling-water bath. Makes about 6 pints of brandied cherries.