​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


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