In Canning Cents (Front Table Books, 2015), Stephanie Petersen shares dozens of delicious canning recipes, from jams and conserves to pickles and relishes, and even meats and soup bases. Simple instructions and friendly asides at the beginning of every recipe make this a go-to guide for canning foods with remarkable flavor and gourmet flair! The following Blueberry Conserve Recipe is from chapter 3, “Soft Spreads.”
You can purchase this book from the GRIT store: Canning Cents.
Different from a jam, a conserve usually contains a small amount of nuts and dry fruit. This is one of my favorite combinations using blueberry and pecan. Make sure when you’re giving this spread away as gifts that the recipient doesn’t have a nut allergy.
• 2-1/2 pints ripe blueberries
• 1/4 cup lemon juice
• 5-1/2 cups sugar
• 3/4 cup water
• 1/2 cup golden raisins
• 1 box (1-3/4 ounces) powdered pectin
• 1/2 cup fine minced pecans
• 1/4 tsp. lemon oil
• 1/2 tsp. LorAnn ® natural butter pecan flavor oil
1. Wash and thoroughly crush blueberries, one layer at a time, in a saucepan.
2. Add lemon juice, sugar, water, and raisins. Stir in pectin and bring to a full, rolling boil over high heat, stirring frequently.
3. Boil hard for 1 minute, stirring constantly.
4. Remove from heat and stir in nuts and oils. Quickly skim off any foam.
5. Fill hot sterile jars, leaving 1/2-inch headspace. Wipe jar rims.
6. Adjust lids and process for 10 minutes in boiling water-bath.
More recipes from Canning Cents:
Stephanie Petersen, Canning Cents: The Money-Saving Whole-Foods Canning Handbook (Springville, Utah: Front Table Books, © 2015), 80-81. Used by permission of Cedar Fort, Inc. Buy this book from our store: Canning Cents.