Instructions: Armagnac, the "other" great brandy of France, can be replaced by cognac if you wish, or another fine-quality domestic brandy.

Sort the blueberries, discarding any that are damaged or overripe, then rinse and drain well. Divide the berries among 3 hot, clean pint canning jars, shaking them down as you go so they are lightly packed; leave 1/2 inch head space. Pour 2 to 3 tablespoons 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 inch head space. Remove any air bubbles by running a long, narrow plastic handle or wooden skewer between the fruit and the sides of the jar, then add more syrup if necessary. Wipe jar rims with a clean, damp cloth. Attach lids. Process in a boiling-water canner for 15 minutes (20 minutes at 1,001 to 3,000 feet; 25 minutes at 3,001 to 6,000 feet; 30 minutes above 6,000 feet

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