Pecan Pie Jelly Recipes

PECAN PIE JAM

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.

EASY PECAN PIE

Steps:

• Preheat oven to 350° F.
• In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Mix until well combined.
• Stir in the pecans. Pour the mixture into pie shell being cautious not to over fill it.
• Bake for 50 to 60 minutes, or until set. Allow to cool completely.

PECAN PIE JELLY

Steps:

• 1. In a medium sauce pan combine coffee in butter cook on medium heat until butter has melted. Add sugars, salt, pecans, and maple syrup. Cook until sugar had dissolved completely.
• 2. When the pecan mixture just begins to boil add cornstarch mixture and stir until thick and bubbly. Remove from heat and add vanilla.
• 3. Pour into jars allow to cool and refrigerate.
• 4. Use within 2 to 3 weeks.

PECAN PIE JELLY

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.

PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

PECAN PIE BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
• Bake for 20 minutes in the preheated oven.
• While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
• Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

TRADITIONAL PECAN PIE IN A JAR

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.

PECAN JAM

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.