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Cooked by: Chef / Last Modified: 11/8/2008 / Number of Servings: 3 |
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Directions: 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.
| Ingredients:
2 Pint(s) Baskets ripe blueberries
6 Tablespoon(s) Armagnac
3 Cup(s) Water
2 1/4 Cup(s) Sugar |
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