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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This jam is unbelieveable on toasted english muffins! Ingredients:
5 cups chopped pecans (pecan pieces if buying bagged) |
5 cups white sugar |
5 tablespoons dark brown sugar |
2 tablespoons ground ginger |
1 tablespoon ground cinnamon |
1 tablespoon almond extract |
1/2 lb butter |
5 tablespoons apple cider vinegar |
Directions:
1. In a large stainless steal or enamel pot melt the butter over medium heat, add sugars.
2. 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.
3. 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.
4. Check seals when cool.
5. Keeps for up to 6 months-mine never makes it past 2, everyone eats it!
6. **Thisrecipe makes around 4 cups, depending on the nuts, how they are chopped and if you have tamped the measuring cup down well.
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