The way they said to do it was to put stemmed, not pitted cherries in your jars. (I pitted my cherries). You pour sugar in until it fills to about 1/3 of the way up the jar and then pour your choice of whiskey, brandy, or rum over cherries until jar is filled--leave about a 1/4 inch headspace. Put lids on and store in a cool, dry place--no processing at all. Couldn't be easier! Shake once or twice a week for 4-5 months. I plan on enjoying mine at Christmas and giving some as gifts. I'm thinking Black Forrest Cake.....doesn't that sound yummy!
One 2011 goal down--many more to go!!
Blessings,
Lisa
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