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1
In a skillet, toast pecans over medium heat, shaking pan to avoid burning.
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2
In about 8 minutes, nuts will become fragrant and smell toasty; remove from heat and chop.
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3
In a large heavy pot, bring cranberries, raspberries, sugar, lemon juice and zest to a boil.
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4
Remove from heat, pour into a ceramic or glass bowl, then cover and refrigerate overnight.
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5
If not canning, add pecans and serve.
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6
If canning, put a rack in a large stockpot or line the pot with a folded kitchen towel.
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7
Fill with water and bring to a boil.
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8
Add 4 half-pint canning jars or two pint-size canning jars and boil for 10 minutes.
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9
Jars may be left in the warm water in the pot until ready to be filled.
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10
Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them there until ready to fill.
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11
Place canning rings in a small saucepan, cover with water and bring to a boil.
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12
Turn off the heat and add the lids to soften their rubber gaskets.
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13
Rings and lids may be left in the water until jars are filled.
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14
Strain the cranberry raspberry mixture through a sieve over a heavy pot, then place the strainer in a bowl to catch any additional syrup.
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15
Reserve the fruit solids.
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16
Bring liquid to a boil.
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17
When syrup reaches 220 degrees, or an active boil that cannot be stirred down, add back the fruit and any juices that have accumulated.
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18
Bring the mixture back to a hard boil, stirring constantly.
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19
Add the pecans, and then cook until the conserve is at a boil that cannot be stirred down and has thickened to a jammy consistency.
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20
Remove the jars from the pot.
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21
Ladle hot conserve into the hot jars, leaving 1/2-inch head space.
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22
Wipe jar rims with a damp towel.
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23
Place lids on jars, screw on rings and lower jars back into the pot of boiling water.
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24
Return to a full boil and boil the jars for 15 minutes for half pints, 20 minutes for pints.
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25
Transfer jars to a folded towel and allow to cool for 12 hours; you should hear jars ping as they seal.
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26
Once cool, test seals by removing rings and lifting jars by the flat lid.
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27
If the lid releases, the seal has not formed.
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28
Unsealed jars should be refrigerated and used within a month, or reprocessed.
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29
Rings and jars may be reused, but a new flat lid must be used each time jars are processed.
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30
To reprocess, reheat conserve to boiling, then continue as before.
