Pecan Pie Jam
Indulge in the rich, nutty flavors of *Pecan Pie Jam*, a delectable spread that transforms the classic dessert into a spoonable treat perfect for breakfast or dessert. This unique recipe combines toasted pecans, brown sugar, maple syrup, and a touch of cinnamon to create a jam that’s bursting with warm, buttery sweetness. Liquid pectin ensures the ideal jam-like consistency, while the addition of vanilla extract takes the flavor to luscious new heights. Serve this versatile jam on warm biscuits, buttery croissants, pancakes, or even as a topping for vanilla ice cream. With its comforting, pie-inspired essence and long shelf life, this homemade preserve is a must-try addition to your pantry.
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Recipe Information
Ingredients
- 1.5 cups Chopped pecans
- 1.5 cups Brown sugar
- 0.5 cups Granulated sugar
- 4 tablespoons Salted butter
- 0.5 cups Maple syrup
- 1.5 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Water
- 3 ounces Liquid pectin
Instructions
Toast the chopped pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
In a large heavy-bottomed pot, combine the brown sugar, granulated sugar, butter, maple syrup, vanilla extract, ground cinnamon, salt, and water.
Heat the mixture over medium heat, stirring continuously, until the sugars dissolve and the butter melts completely.
Bring the mixture to a rolling boil, then reduce the heat to maintain a steady simmer for 5 minutes, stirring occasionally.
Add the toasted pecans to the pot and stir well to coat them in the syrupy mixture.
Slowly pour in the liquid pectin while stirring. Bring the mixture back to a boil and let it boil vigorously for 2 minutes.
Remove the pot from heat and let the jam cool slightly for 5 minutes, stirring occasionally to distribute the pecans evenly.
Carefully ladle the hot jam into sterilized mason jars, leaving 1/4-inch headspace at the top of each jar.
Wipe the rims of the jars clean with a damp cloth, then seal them with lids and bands, tightening just until fingertip-tight.
Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
Remove the jars from the water bath and let them cool on a towel or rack for 12-24 hours. Check the seals before storing.
Store the jam in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1029 mg | 45% | |
| Total Carbohydrate | 446.8 g | 162% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 424.5 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 349 mg | 27% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
