PECAN PIE JAM
Make and share this Pecan Pie Jam recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 35m
Yield 4 cups approximately
Number Of Ingredients 8
Steps:
- In a large stainless steal or enamel pot melt the butter over medium heat, add sugars.
- Stir until sugars are melted and then add remaining ingredients, stirring frequently for around 10 minutes, or until jam reaches a golden color-you do not want the jam as dark as the pie filling.
- Ladle jam into steril hot jars leaving 1/2 inch head space, and process for 20 minutes for half pint jars in a boiling water bath, at altitudes up to 1000 feet.
- Check seals when cool.
- Keeps for up to 6 months-mine never makes it past 2, everyone eats it!
- **Thisrecipe makes"around" 4 cups, depending on the nuts, how they are chopped and if you have tamped the measuring cup down well.
PECAN JAM
Make and share this Pecan Jam recipe from Food.com.
Provided by Chef Aint Bs
Categories Low Protein
Time 40m
Yield 7 8-ounce jars
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large kettle
- Cook on medium heat until it turns a rich golden color.
- Hot pack in jars
- Process for 15 minutes.
Nutrition Facts : Calories 1180.5, Fat 71.4, SaturatedFat 20.6, Cholesterol 69.7, Sodium 193.4, Carbohydrate 141.4, Fiber 6.9, Sugar 132.1, Protein 6.3
PECAN JAM
A spicy blend of pecans, ginger and cinnamon cooked into a rich jam. Spread on toasted English muffins, crackers or whatever. It might be good in tart shells too. Have fun!
Provided by BUTTERBEAR
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 20m
Yield 24
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the pecans, white sugar, brown sugar, salt, ginger, cinnamon, butter, and cider vinegar. Cook over medium heat, until the sugar has dissolved and the mixture is well blended. Do not allow the mixture to boil. Transfer to sterile jars, and refrigerate.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 9.9 g, Cholesterol 5.1 mg, Fat 5.2 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 13.9 mg, Sugar 9.1 g
APPLE PIE JAM
Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie...without the crust! -Audrey Godell, Stanton, Michigan
Provided by Taste of Home
Time 40m
Yield 7 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
OLD-FASHIONED HONEY PECAN PIE
Pecan pie made without white sugar. This pie will fit in an 8 inch pie pan as well.
Provided by MARBALET
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
- Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.
Nutrition Facts : Calories 403.9 calories, Carbohydrate 47.3 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 6.1 g, Sodium 175.6 mg, Sugar 35.6 g
PECAN PIE JELLY
Make and share this Pecan Pie Jelly recipe from Food.com.
Provided by Roosie
Categories Jellies
Time 25m
Yield 7-8 pints
Number Of Ingredients 7
Steps:
- 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.
TRADITIONAL PECAN PIE IN A JAR
Traditional Pecan Pie in a Jar has a deeply toasted, sweet, luxurious flavor. Just break through the caramelized, crispy pecan topping to expose the amber-colored rich filling and flaky crust inside. Serve with sweetened whipped cream or vanilla ice cream, if desired.
Provided by Culinary Envy
Categories Desserts Pies Pecan Pie Recipes
Time 1h43m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
- Bake pecans in the preheated oven until lightly toasted, 6 to 8 minutes. Cool to room temperature.
- Bring sugar, light corn syrup, and dark corn syrup to a boil in a saucepan; boil for 2 minutes. Remove from heat and cool slightly, about 10 minutes.
- Whisk eggs in a large bowl until frothy. Add syrup mixture slowly, whisking constantly to prevent eggs from curdling. Whisk in butter, vanilla extract, and salt until batter is smooth.
- Spray 8 small jars with cooking spray. Press pieces of pie crust dough into bottom and sides of jars. Add a layer of toasted pecans to each jar. Spoon in batter, leaving 1/4 inch rim at top.
- Bake in preheated oven until darkened on the top, about 40 minutes. Cool to room temperature before serving.
Nutrition Facts : Calories 794 calories, Carbohydrate 97.4 g, Cholesterol 108.3 mg, Fat 44.6 g, Fiber 4.5 g, Protein 8.7 g, SaturatedFat 10 g, Sodium 395.8 mg, Sugar 43 g
PECAN PIE
A wonderfully sweet pecan pie that is perfect. I like a small scoop of vanilla ice cream with mine! Enjoy.
Provided by ThatJodiGirl
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Filling------------.
- Beat eggs lightly with an electric mixer or fork until combined.
- Stir in corn syrup, sugar, butter and vanilla extract.
- Stir well.
- Stir in pecan halves and pour filling into crust.
- Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.
- Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.
Nutrition Facts : Calories 653.5, Fat 37.4, SaturatedFat 11, Cholesterol 120.1, Sodium 282.6, Carbohydrate 78.3, Fiber 3.1, Sugar 36.9, Protein 7
BOURBON-KISSED PECAN PIE
This rich pie is always on our Thanksgiving dessert table. Find more of my recipes on my blog, A Southern Grace.-Grace Mannon, Abingdon, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat eggs, sugar, corn syrup, butter and bourbon until blended. Stir in chocolate chips, 1 cup coconut and pecans. Pour into pastry shell; sprinkle with remaining coconut., Bake 45-50 minutes or until filling is set and coconut is golden brown. Cool on a wire rack; serve or refrigerate within 2 hours.
Nutrition Facts : Calories 608 calories, Fat 35g fat (17g saturated fat), Cholesterol 78mg cholesterol, Sodium 225mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 4g fiber), Protein 6g protein.
CHEF JOHN'S PECAN PIE
This is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.
Provided by Chef John
Categories Desserts Pies Pecan Pie Recipes
Time 2h10m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
- Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
- Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
- Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
- Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
- Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
- Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 57.5 g, Cholesterol 80.4 mg, Fat 32.3 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 313.8 mg, Sugar 36.9 g
THE BEST PECAN PIE
Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.
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