Serves: 5
Total Calories: 265
Yield: 3 to 4 pints
In a large heavy saucepan, combine all ingredients except lemon juice. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in lemon juice. Spoon into hot sterilized jars, leaving 1/8" headspace. Wipe rims; secure with lids and rings. Process jars for 5 minutes in a boiling water bath. Set jars on a towel to cool; check for seals. Relish may also be kept refrigerated, without processing, for 2 to 3 weeks.
This Blueberry-Pecan Relish recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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