Peel, pit and cut the fruit into slices or chunks. If you are doing cherries, just pit and leave whole. Raspberries, blackberries, and other similar berries can be left whole.
Mix the sugar together in a bowl and add the fruit, tossing very gently so the fruit is covered in the sugar mix and set aside for an hour.
Make sure your jars and lids are clean and sterilized.
Place the fruit in the jar and pour over the brandy to cover the fruit. Gently turn the jar upside down to allow air pockets to escape and brandy to penetrate the fruit.
Bring to a simmer, stirring constantly to allow sugar to dissolve.
After a day open and check the jar as the fruit absorbs the brandy and it may not be covering the fruit, so you might need to top up with a little more brandy.
Cap the jar again and leave the jars in a cool dark place to mature, giving them a gentle shake every couple of days to ensure even penetration of the brandy into all parts of the fruit.
After one month (30 days, or 720 hours, if you are counting down in anticipation) the fruit will be ready to start using. At this stage transfer to the refrigerator and use within three months.