Pecanjam Recipes

PECAN PIE JAM

Steps:

• In a large stainless steal or enamel pot melt the butter over medium heat, add sugars.
• Stir until sugars are melted and then add remaining ingredients, stirring frequently for around 10 minutes, or until jam reaches a golden color-you do not want the jam as dark as the pie filling.
• Ladle jam into steril hot jars leaving 1/2 inch head space, and process for 20 minutes for half pint jars in a boiling water bath, at altitudes up to 1000 feet.
• Check seals when cool.
• Keeps for up to 6 months-mine never makes it past 2, everyone eats it!
• **Thisrecipe makes"around" 4 cups, depending on the nuts, how they are chopped and if you have tamped the measuring cup down well.

PECAN JAM

Steps:

• Combine all ingredients in a large kettle
• Cook on medium heat until it turns a rich golden color.
• Hot pack in jars
• Process for 15 minutes.

PECAN PIE JELLY

Steps:

• 1. In a medium sauce pan combine coffee in butter cook on medium heat until butter has melted. Add sugars, salt, pecans, and maple syrup. Cook until sugar had dissolved completely.
• 2. When the pecan mixture just begins to boil add cornstarch mixture and stir until thick and bubbly. Remove from heat and add vanilla.
• 3. Pour into jars allow to cool and refrigerate.
• 4. Use within 2 to 3 weeks.