​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

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