Photo: Becky Luigart Stayner
Try It With: Sweet potato biscuits, blueberry pancakes, or praline ice cream.
How to Make It
Step 1
Stir together all ingredients in a 4-qt. microwave-safe glass bowl.
Step 2
Microwave at HIGH 8 minutes (mixture will boil). Stir mixture, and microwave at HIGH 8 to 10 minutes or until thickened. (You're going for the viscosity of pancake syrup here. The mixture will thicken to soft-set preserves after it cools and chills.) Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.