- Take the stem off each cherry and prick the fruit all over with a sterilised darning needle.
- Fill the jar almost to the top with the cherries, making sure to discard any rotten ones.
- Pour on caster sugar so that it's full from the bottom to about one third of the jar. Then fill the jar to the top with brandy.
- Seal with a good-fitting lid and store in a cool, dark place for six weeks - or longer if you are patient.