Brandied Cherries

The end result!

 Countdown to canning.

Time for math, after weighing the cherries.

 The syrup for cherries. This is a bit redder than normal from some residual cherry juice.

And we're off.  The cherries have not yet reached a boil.

These cherries are amazing! The recipe says you can use unpitted cherries, but I pit mine.  Update 2014: These have been a huge hit.  Make sure to make lots -- great on top of yogurt, ice cream, etc.  The brandy cooks off.

Note: 6 lbs of cherries makes 12 pints.

2 lbs pitted cherries
1 c. (200g) sugar
1/2 c. fresh lemon juice (or a mix of 3 parts bottled to 1 part water)
organic lemon peel from one lemon - use a veggie peeler
1/2+ cup brandy (used Clear Creek brandy)
1 vanilla bean, scraped, reserve pods, chopped
1/2 tsp almond extract
water as needed

Put all ingredients except cherries in a wide stock pot.  Bring to a simmer and then cook for 10 minutes.  Add the cherries.  It will look as if there is not enough liquid, but once the cherries boil, there will be liquid.  Bring to a hard boil for a minute or so.  Remove from the heat. If it still seems that there is not enough liquid add some extra brandy and/or water.

Pack cherries into sterilized jars, leaving 1/2 to 1" headspace.  Process for 15 minutes (for pints) in a hot water bath.

History:
7/2014 Made with #2 cherries
7/2015 Made with #2 organic "dark red" cherries from Sunnyside
7/2016 Made with 'Sweetheart' cherries (Amazingly great cherries!!!)
7/2017 'Skeena' cherries and Slibowitz brandy
7/2018 30# 'Sweetheart' cherries; E&J Gallo Brandy this year with some Clear Creek thrown in. Would use E&J brandy again.  I had more liquid in the cherries this year and 1/2" headspace was not enough -- several boiled over in the water bath.