Pecan Pie Jelly
Capturing the indulgent essence of a classic Southern dessert, Pecan Pie Jelly is a unique spread that transforms the rich, nutty, and caramel-like flavors of pecan pie into a luscious preserve. Made with toasted pecans, brown sugar, corn syrup, and a hint of vanilla, this jelly boasts a beautifully smooth texture with a touch of optional creaminess from evaporated milk. Perfectly balanced with a splash of lemon juice for brightness, it’s the ultimate addition to biscuits, toast, or even as a glaze for roasted meats. This easy-to-make recipe includes step-by-step instructions for canning, ensuring you can store this delightful treat for up to a year. Whether you're a fan of cozy holiday flavors year-round or simply looking for a way to elevate your breakfast or desserts, Pecan Pie Jelly is a must-try for any pecan lover.
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Recipe Information
Ingredients
- 1 cup Pecans
- 2 cups Brown sugar
- 1 cup Granulated sugar
- 0.5 cup Corn syrup
- 3 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Salt
- 3 cups Water
- 1 packet (1.75 ounces) Powdered pectin
- 2 tablespoons Lemon juice
- 1 tablespoon (optional, for creaminess) Canned evaporated milk
Instructions
Toast the pecans: Preheat a skillet over medium heat. Add the pecans and toast them for 5-7 minutes, stirring occasionally, until they become fragrant. Be careful not to burn them. Remove from heat and set aside.
In a large saucepan, combine the brown sugar, granulated sugar, corn syrup, unsalted butter, vanilla extract, salt, and 2 cups of water.
Heat the mixture over medium heat, stirring until the sugar dissolves and the butter is melted.
Add the toasted pecans to the saucepan and simmer the mixture for 5 minutes to infuse the flavors.
Strain the mixture through a fine-mesh sieve or cheesecloth into a clean saucepan, pressing on the pecans to extract as much liquid and flavor as possible. Discard the solids or save them for another use (like topping for ice cream!).
In a small bowl, whisk the powdered pectin with the remaining 1 cup of water until dissolved.
Add the pectin mixture to the strained liquid in the saucepan and bring it to a boil over medium-high heat, stirring constantly.
Stir in the lemon juice and cook for another 1-2 minutes, continuing to stir.
If desired, stir in 1 tablespoon of canned evaporated milk for a creamy, caramel-like finish.
Remove the jelly from the heat and spoon off any foam from the surface.
While the mixture is hot, ladle the jelly into sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims, place the lids on the jars, and screw on the rings until fingertip-tight.
Process the jars in a boiling water bath for 10 minutes to properly seal them.
Remove the jars from the water bath and let them cool completely on a countertop. Once cool, check for proper seals (the lids should not flex when pressed).
Store the jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 316 mg | 14% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 12.2 g | 43% | |
| Total Sugars | 201.0 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 200 mg | 15% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 480 mg | 10% | |
*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.
