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​Hickory Blueberry Conserve With Pecans

Friday, August 21, 2015

Recipe adapted from Complete Book of Small-Batch Preserving

2 cups blueberries, crushed
1/2 cup water
1/4 cup hickory syrup
1 Tbsp lemon juice
1 cup granulated sugar
1/2 cup raisins
1/4 cup chopped pecans
1/2 tsp ground allspice
1/2 tsp ground ginger

Combine blueberries, water, hickory syrup and lemon juice in a medium stainless steel or enamel saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for about 5 minutes or until fruit is tender, stirring occasionally.

Stir in sugar and raisins. Return to a boil, reduce heat, and boil gently, uncovered, until mixture forms a light gel, about 15 minutes, stirring occasionally. Remove from heat and stir in pecans, allspice, and ginger.

Ladle into hot jars and process for 10 minutes in a hot water bath.

Yields about 1 1/3 cups

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