*About 6 cups, either wild or cultivated.

**Cognac can be substituted for the Armagnac.

Sort blueberries, discarding any that are damaged or overripe, then rinse and drain them. Roll them on a terry towel to remove as much moisture as possible.

Divide berries among 3 hot, clean pint canning jars, shaking them down as you go so they are lightly packed; leave 1/2" of headspace. 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. Fill the jars with the syrup, leaving 1/2" of headspace. Remove any bubbles, adding more syrup if necessary. Seal jars according to manufacturer's directions; process for 15 minutes in a boiling-water bath. Cool, label and store the jars.

Keeps for at least a year in a cool pantry.

Witty writes: "Blueberries in brandied syrup can launch several dessert possibilities. 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."

From _Fancy Pantry_ by Helen Witty. New York: Workman Publishing Company, Inc., 1986. Isbn 0-89480-037-X. Pg. 222. Electronic format by Cathy Harned.