Description
Sweet and nutty pecan jelly, perfect for spreading on toast or as a glaze.
Ingredients
Scale
- 4 cups pecan pieces
- 6 cups water
- 1 package (1.75 ounces) powdered fruit pectin
- 7 cups granulated sugar
- 1/2 teaspoon butter (optional, to reduce foaming)
Instructions
- Combine pecan pieces and water in a large saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Strain the pecan mixture through a fine-mesh sieve lined with cheesecloth. Press gently to extract all liquid. You should have about 5 cups of pecan liquid.
- Pour the pecan liquid into a large, heavy-bottomed pot. Stir in the powdered fruit pectin.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
- Add the sugar all at once, stirring to dissolve. Add butter if using.
- Return to a rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat. Skim off any foam.
- Ladle hot jelly into hot, sterilized canning jars, leaving 1/4 inch headspace.
- Wipe jar rims, center lids, and apply bands until fingertip tight.
- Process in a boiling water canner for 10 minutes.
- Remove jars from canner and let cool completely on a wire rack. Check seals after 24 hours.
Notes
- Ensure jars and lids are sterilized before filling.
- Use fresh pecans for the best flavor.
- Adjust sweetness to your preference, but be aware that sugar is crucial for proper setting.
- Store unopened jars in a cool, dark place for up to 1 year.
- Refrigerate opened jars and consume within 3 weeks.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pecan jelly, homemade jelly, canning, pecan recipe, sweet spread