4 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

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

1 person found this helpful. Was it helpful to you? [Yes] [No]
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.

1 person found this helpful. Was it helpful to you? [Yes] [No]
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.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Laura in Spokane July 16, 2004

I followed the directions exactly, and ended up with a very hard, unable to dish out, "jam". I will have some very unhappy co-workers who were excited about getting this when I canned it. Also, the recipe shows makes 7-8 pints, I got 4 half pints.

1 person found this helpful. Was it helpful to you? [Yes] [No]
kbars May 30, 2004
Pecan Pie Jelly