Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Combine blueberries, water, maple syrup and lemon juice in a 4- to 6-quart heavy pot. Using a potato masher, slightly crush the blueberries. Bring to boiling; reduce heat. Simmer, covered, for about 5 minutes or until blueberries are tender, stirring occasionally.
Stir brown sugar and currants into blueberry mixture. Return to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for about 30 minutes or until mixture thickens, stirring occasionally. Remove from heat. Stir in pecans and cinnamon.
Ladle hot conserve into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
Process in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.