Monday, January 23, 2017

Blueberry Maple Pecan Conserve

This is probably one of the best conserves I've ever made. The blueberries with the maple syrup is just so darn delicious.

Serve this with baked brie for a nice addition to a cheese platter, or top on vanilla ice-cream or spoon over pancakes and waffles.

2 cups fresh blueberries (can use frozen but fresh is best)
1/2 cup maple syrup
1 tbls freshly squeezed lemon juice (or bottled lemon juice)
1/2 cup water
1 cup packed dark brown sugar
1/2 cup dried currants, cranberries or cherries
1/2 cup chopped pecans
1/2 tsp cinnamon

Pulse blueberries in food processor a few times until coarsely chopped. Transfer blueberries to a medium-sized, heavy-bottomed pot. Add maple syrup, lemon juice, and 1/2 cup water. Bring to a boil over high heat. Reduce heat and simmer five minutes, stirring occasionally.

Stir in brown sugar and currants. Return to a simmer and cook, stirring occasionally, until the mixture has thickened, about 30 minutes. Remove from heat. Stir in pecans and cinnamon.

Ladle hot conserve into hot sterilized jars, leaving 1/4-inch head-space. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat; reduce heat slightly maintaining a steady boil and process 10 minutes.

Turn off heat, uncover pot. Remove jars from pot and allow them to rest undisturbed on counter-top for 24 hours.

Store in pantry up to one year.


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