Blueberry Armagnac Syrup(For Ice Cream) - cooking recipe

Ingredients

1 qt. ripe blueberries (wild or cultivated)
6 to 9 Tbsp. Armagnac or cognac to taste
3 c. water
2 1/4 c. sugar

Preparation

Sort berries; rinse, drain and dry on paper towels.
Divide berries between 3 hot, clean pint jars, shaking as you go to lightly pack.
Leave 1/2-inch head room.
Pour 2 to 3 tablespoons Armagnac or cognac into each jar.
Boil water and sugar in large saucepan, uncovered, for 3 minutes.
Fill jars with this syrup, leaving 1/2-inch headroom.
Seal jars according to directions. Process in boiling water bath 15 minutes.
Cool and label.