Tntvermillion asked for the recipe, but I wasn't sure where to put it, preserving, fruits, desserts?? So, if I'm wrong, maybe one of the Mods could move it for me. Thx. Here you go.
I buy the local, fresh cherries when in season at the farmer's market. They need to be ripe but not mush. Wash them. Keep a bit of the stem on if you can. Prick them a few times with a pin so they don't explode when cooked. Cover with cold water. Bring to a gentle boil. drain water. Cover with cold water again and bring to a gentle boil again. Have ready a simple syrup. Prepare your jars and lids according to manufacture's directions. I use 250 ml jars. And a bottle or two or brandy. You don't need the best brandy on the market. I use a relatively cheap one.
Put the hot cherries into the steaming jars. Fill 1/3 full of simple syrup, and top up with brandy. Remove air bubbles, and seal.
The original recipe called for 2/3 syrup, 1/3 brandy, but I do the opposite.
I don't process them in a water bath, but place them on a folded thick towel, and cover them with another. When cool, ( I let sit overnight) label and store. I try to leave them at least 3 months before using.