This Berry Conserve is used in the recipe for Stuffed Chicken Breasts with Berry Conserve – an elegant dish that won the People’s Choice award at the Copper Bottom Cookoff in Highlands Ranch in March. Both recipes were contributed by Heather Black of RockyMountainCooking.com and Lea Ann Brown of HighlandsRanchFoodie.com.
Berry Conserve
Prep time
Cook time
Total time
A sweet, bursting with flavor conserve, great on a variety of meat.
Author: Heather Blake
Recipe type: Entree
Serves: 3 cups
Ingredients
- 4 c. mixed berries, blueberries, raspberries and black berries
- or whatever combo you like
- 1 c water
- 1 c pure maple syrup
- Grated lemon rind from 1 lemon
- 1 c sugar
- 1 c packed brown sugar
- 1 tsp cinnamon powder
- 2 cinnamon sticks
- 1 c dried crasins (any flavor that you like or just plain)
- 1 c chopped pecans
Instructions
- In a large heavy dutch oven, combine berries and water. Bring to
- boiling and reduce heat and cook for 5 minutes until berries become
- soft. With the end of a large spoon smash some berries to release juices.
- Stir in maple syrup, lemon rind, sugar, brown sugar, cinnamon and
- cinnamon sticks. Simmer uncovered for about 30 minutes or until
- mixture is thickened, stirring frequently to prevent sticking to bottom
- of pan. Remove from heat, remove cinnamon sticks and stir in pecans
- and dried crasins. ** Conserve will become the consistency of jam when
- cooled.
- Ladle hot conserve into hot, sterilized 4- ounce canning jars leaving a
- ¼ inch head space. Wipe rims and adjust rims.
- Process filled jars in boiling water canner for 15 minutes (start timing when
- water returns to boiling) Remove jars from canner and cool. Makes six 4oz jars.
- If you do not want to use for a later date, place conserve in a four cup container
- and use immediately.
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