Ingredients for Pecan Pie Jelly
- 1 cup pecan halves
- 1 cup granulated sugar
- Salt
- Brown Sugar
- 1/2 cup (1 stick) unsalted butter
- Apple Cider Vinegar
- 1 teaspoon pure vanilla extract
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How to Make Pecan Pie Jelly
- In a large, heavy-bottomed saucepan, combine the pecan halves, corn syrup, sugar, butter, and apple cider. Stir well to combine.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- In a small bowl, whisk together the powdered pectin and water until smooth.
- Once the mixture reaches a rolling boil, quickly whisk in the pectin mixture. Continue to boil hard for 1 minute, stirring constantly.
- Remove from heat and stir in the vanilla extract.
- Ladle the hot jelly into sterilized half-pint jars, leaving 1/2 inch headspace.
- Wipe the jar rims clean, place lids and bands on jars, and process in a boiling water bath for 10 minutes (adjust processing time according to your altitude – consult a canning guide for specific instructions).
- Remove jars from the water bath and let cool completely. You should hear a ‘pop’ sound as the jars seal. Check to ensure all jars have sealed properly before storing.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
498g
Fat
102g
Carbs
43g
