​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

Go Back


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