Total Time
Prep 5 mins
Cook 20 mins

Posted by request. Times are estimates.

Ingredients Nutrition


  1. Add all ingredients except for the vanilla to a large pan and stir over medium-high heat at a low boil until all ingredients have blended and turned a rich gold color.
  2. Continue cooking at a low boil, stirring constantly, for one minute longer.
  3. Stir in vanilla.
  4. Pour into hot jars leaving 1/2 inch headspace.
  5. Place on lids and bands and process in a boiling water bath for 30 minutes.
Most Helpful

If you make this jelly be sure to add some karo syrup . It makes it a little better

Mary M Williams September 26, 2004

This should not be canned, but frozen. The butter added will put you at a risk for botulism. Nothing with butter may be safely canned. Contact your extension office if you need more info.

Lucy22 August 01, 2004

I had to tweak the recipe to get the right consistency. I added an extra 1/2 cup of butter and 1/2 to 3/4 cup of water. Once I did that it was like eating the inside of a pecan pie. MMMMMMM I also found this recipe only made 5 - 1/2 pints instead of the 7-8 pints the recipe states.

Laura in Spokane July 16, 2004