Thanks, ML, for the link. One thing I liked about hers they didn't look like they had been cooked to death like some fruit butters I've seen. I'm sure you will come up with just the right conserve, with nuts or without. I'm a big fan of pecans since my grandmother grew the best pecans I've ever tasted and we still get lots from the trees they planted many moons ago. But, ours are very crisp and I enjoy them in baking, and other recipes where they remain that way.
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