Pecan Pie Jelly

"Posted by request. Times are estimates."
 
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Ready In:
25mins
Ingredients:
7
Yields:
7-8 pints
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ingredients

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directions

  • 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.
  • Continue cooking at a low boil, stirring constantly, for one minute longer.
  • Stir in vanilla.
  • Pour into hot jars leaving 1/2 inch headspace.
  • Place on lids and bands and process in a boiling water bath for 30 minutes.

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Reviews

  1. 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.
     
  2. If you make this jelly be sure to add some karo syrup . It makes it a little better
     
  3. 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.
     
  4. 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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