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.
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.
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.
Time 2h25m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
To 4 to 6 individual small trifle bowls, evenly divide and put the moon pies at the base. Top with the ice cream and freeze for 30 minutes. For the peach chutney: Heat the oil in a medium saucepan over medium heat and add the fennel seeds. Cook until they start to crackle, then add the peaches along with the brown sugar, orange juice and zest, salt and chile powder and cook over medium-high heat until the peaches are reduced by half, about 10 minutes. Cool to room temperature. For the Italian meringue: Combine the granulated sugar with 1/2 cup water in a small saucepan. Heat, cleaning the sides with water and a pastry brush to make sure that there are no sugar granules (which might caramelize) until the mixture reaches 240 degrees F, then remove from the heat and add the bourbon. To a stand mixer fitted with a whisk attachment, blend the egg whites and cream of tartar until they form stiff peaks. On a low speed, add the sugar syrup to the meringue, and mix until the meringue is stiff and glossy. Add the meringue to a pastry bag fitted with a star tip and set aside until ready to use. Evenly divide and top each trifle bowl with some cooled chutney and 1 tablespoon salted caramel. Pipe the meringue on top. Use a blowtorch to carefully toast the top of the meringue, then serve immediately.
More about “pecan jam recipes”
Yield 12 jars Number Of Ingredients 2 Steps:
Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.
