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    You are in: Home / Recipes / Pecan Pie Jelly Recipe
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    Pecan Pie Jelly

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 26, 2004

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

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    • on August 01, 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.

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    • on July 16, 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.

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    • on May 30, 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.

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    Nutritional Facts for Pecan Pie Jelly

    Serving Size: 1 (1604 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1147.3
     
    Calories from Fat 640
    55%
    Total Fat 71.1 g
    109%
    Saturated Fat 20.5 g
    102%
    Cholesterol 69.7 mg
    23%
    Sodium 212.7 mg
    8%
    Total Carbohydrate 131.1 g
    43%
    Dietary Fiber 5.9 g
    23%
    Sugars 124.7 g
    498%
    Protein 5.9 g
    11%

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