1 1/2 k cherries, pitted
2 cups sugar
Combine the cherries and sugar in a large saucepan. Let stand for 2 hours. Cover and cook over low heat 25 minutes, stirring often. Remove the cherries from the syrup. Bring the syrup back to a boil and simmer, uncovered, for 10 minutes.
Measure the syrup and add 1/3 cup brandy for each cup of syrup.
In the saucepan combine the syrup and the cherries.
Bring to the boil.
Spoon into hot sterilised jars leaving 1/2 inch space at the top before placing the lids on.
Place in a bath of boiling water for 30 minute.
Store for at least 2 months before serving.