Preserved: Blueberry-Maple-Pecan Conserve
I love the combination of tart, juicy blueberries and caramelized, earthy maple syrup. This versatile conserve is a cinch to prepare, and would be wonderful over sweets like vanilla ice cream or pancakes, or savories like a wheel of baked brie.
I'm currently serving a two week jury duty term, which means I've been spending a lot of time sitting around in a windowless court room. Fortunately, I've been able to catch up on my food reading. After exhausting pretty much every food magazine out there, I turned to the "special issues" section at the newsstand. Bingo! Better Homes and Gardens has a summer canning issue, and it's filled with some really delicious seasonal recipes.
When I think of blueberries and maple syrup, I think of, well, syrup. I wanted to make something a bit more saucy and drippy than jam—something that would go great over a thick stack of pancakes. This recipe for blueberry-maple-pecan conserve hit the spot. This conserve is absolutely delicious as is, but you could also try it with walnuts in place of the pecans, or chopped dried cherries in place of the currants.