Dessert blueberries in armagnac syrup

1. *about 6 cups, either wild or cultivated.
2. **cognac can be substituted for the armagnac.
3. Sort blueberries, discarding any that are damaged or overripe, then rinse and drain them.
4. Roll them on a terry towel to remove as much moisture as possible.
5. Divide berries among 3 hot, clean pint canning jars, shaking them down as you go so they are lightly packed; leave ½" of headspace.
6. Pour 2 to 3 tb. of armagnac, according to taste, into each jar. Boil the water and sugar together in a large saucepan, uncovered, for 3 minutes.
7. Fill the jars with the syrup, leaving ½" of headspace.
8. Remove any bubbles, adding more syrup if necessary.
9. Seal jars according to manufacturer"s directions; process for 15 minutes in a boiling-water bath.
10. Cool, label and store the jars.
11. Keeps for at least a year in a cool pantry.
12. Witty writes: "blueberries in brandied syrup can launch several dessert possibilities.
13. Add spoonfuls of berries and syrup to fresh autumn fruit - diced apples or pears, or both and sliced blue plums - for an instant compote; ladle berries and syrup over ice cream, or angel cake, or a vanilla-flavored rice pudding or blanc mange; fill meringue shells with the berries and top them with whipped cream; or layer the fruit and syrup with lightly whipped fresh ricotta in parfait glasses.
14. " from _fancy pantry_ by helen witty.
15. New york: workman publishing company, inc. , 198Isbn 0-89480-037-x.
16. Pg.