Friday, July 10, 2015

A Canadian Treat- Conserve of Blueberry, Maple and Walnut EH!

This is a go to recipe for very special friends.  It's a staple in my "jamming" classes and besides, it tastes great!

I wait until local blueberries are available to make my annual batch.  Missed the local season?  Look for imported organic berries...  With a touch of maple, a handful of walnuts, this conserve is not just for toast.  Add it to yogourt, top up your pancakes, drizzle it on our favourite sweet bread.

This recipe makes approximately 4 - 250 ml jars.

4 cups     fresh blueberries, crushed
1 cup       water
1/2 cup    maple syrup
2 tbsp      lemon juice
2 cups     sugar
1 cup       raisins
1/2 cup    chopped walnuts
1 tsp        ground allspice
1 tsp        ground ginger

Combine the blueberries, water, maple syrup and lemon juice in a large stainless steel or enamel saucepan.  Bring to a boil over high heat, cover, reduce heat and boil gentle for about five minutes or until the blueberries are tender, stirring occasionally.

Stir in the sugar and raisins. Return to a boil, reduce the heat and boil gently, uncovered until the mixture will form a gel - to check place a small amount on a cold plate.  Wait a few seconds- if the mixture has thickened and is not runny, you have a gel.  Or, use a candy thermometer- when it hits 220 degrees celsius, you're good.  Remove from heat and stir in the walnuts, allspice and ginger.

Ladle into sterilized jars and process in a boiling water bath for 10 minutes (250 ml jars).

One more thing!  I love that maple so, before sealing the jars, I add a drizzle to the top.

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