Prepare canning jars (2 one pint jars or 4 half-pint jars) and a water bath canner.

Place 2 cups of blackberries in a small saucepan, mashing the berries slightly with a potato masher.  Add a 1/4 cup of water and simmer for about 2 minutes until they release their juices.  Strain the berries through a fine mesh strainer, reserving the fruit pulp for another use.

In another saucepan, bring 2 cups water, sugar and spices to a boil and cook 5 minutes.  Add in 4 cups blackberries, brandy, and blackberry juice.

Return the pan to a boil, stirring constantly to distribute the heat on the berries and blanch all sides.  Be gentle so that the fruit are not damaged.

Using a slotted spoon, fill canning jars with blackberries, leaving a generous 1/2 inch headspace.

Use a ladle to spoon boiling blackberry syrup over the fruits, retaining a 1/2 inch headspace.

Wipe rim, center 2 part canning lids on jars and close to finger tight.  

Process in a water bath canner for 10 minutes and then turn off the heat.  Allow the jars to rest 5 minutes with the heat off before removing them to cool on a towel on the counter.  After 24 hours check seals and store any unsealed jars in the refrigerator for immediate use.