Pecan Pie Jelly

Roosie's Note:

Posted by request. Times are estimates.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Yield: 7 pints

• 4 cups finely chopped pecans
• 4 cups sugar
• 1 pinch salt
• ¼ cup brown sugar
• 1 cup butter
• ¼ cup apple cider vinegar
• 2 tablespoons vanilla

Directions:

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.

Reviews

[Mary M Williams]

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

[Lucy22]

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.

[Laura in Spokane]

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.