Recipes

Go Back

​Hickory Blueberry Conserve With Pecans

Friday, August 21, 2015

Recipe adapted from Complete Book of Small-Batch Preserving


Ingredients
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


Directions
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

Go Back


Go Back


Tags

vegetable nectarine blue cheese chives beet greens Rice wine vinegar egg noodles gorgonzola tomato juice pie maple Cranberry Beans carrot top chorizo onion prosciutto baguette gazpacho pears rouille zucchini olives imam basil Spread sweet potato sweet habanero spelt maple syrup melon Squash baby bok choy Jerusalem artichoke reggiano cheese dijon pine nuts pecans apples Kale walnut oil knots bok choy turnip turnips Shitake Mushrooms pickled cranberry plums Salsa chicken dinner salad hazelnuts heavy whipping cream kluski tortillas crisp muffins jam compote green beans butter oats tomatoe coriander pasta pudding coeur a la creme okra bbq pecan gratin barley sour cream sausage Cider curry pancake cilantro dilly scallions absinthe feta celeriac potatoes conserve strata bosc plum tomatoes fritters rhubarb eggs jack cheese fraiche chili tuscan fennel seeds cream bayeldi autumn thai Greens tomato corn pie Vegan beet bread pudding celery root peppers pumpkin fennel mushroom kalamata stuffing chili peppers cake green pepper fennel bulb celery hearts peach chipotle poblano biscuits sherry garlic Spinach beets onions bulgar wheat mint walnuts kirsch caesar shallots chimichurri Chevre carrots Eggplant Farmers' Market gin plum jack slaw polenta goat Cheese vanilla wafers Soup roasted yellow onion honey pepper tomato sandwiches Corn bell pepper vinaigrette sunchokes tostadas collins bulgar Tomatillos bloody mary currants egg radishes blueberry beer almond milk radish flank steak tenderloin cantaloupe cornmeal Side carrot tops couscous parmesan capers Drinks hickory cream cheese almonds paste Leek Recipes spiced winter squash Salad berry Bread latkes crepes wasabi panzanella asparagus sour spring lettuce kohlrabi pork chop cockaigne pesto beef ramps cucumber verde bacon remoulade Beans coeur mustard greens flank Butternut cointreau Potato pork meatballs casserole tart white beans celebration anise steak Apple Tomatoes scapes Dressing syrup anchovy shrunken heads coconut milk mushrooms leeks watercress Swiss Chard buttermilk artichoke fritter strawberries swiss cauliflower carrot fronds creme brown sugar daisy dill lemon grass bean chiles frittata arugula Poblano Chili peas chocolate gouda yogurt strawberry chilies sandwich pineapple sesame shiitake parmigiano vegetarian bruschetta gruyere buckwheat wheat flour shitake shelling snow peas fondue chicken sauce wrap Red Onion chimmichurri