PECAN JAM
A spicy blend of pecans, ginger and cinnamon cooked into a rich jam. Spread on toasted English muffins, crackers or whatever. It might be good in tart shells too. Have fun!
Provided by BUTTERBEAR
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
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.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 9.9 g, Cholesterol 5.1 mg, Fat 5.2 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 13.9 mg, Sugar 9.1 g
PEACH JAM
Preserve orchard-fresh flavor with nothing but sugar, lemon, and salt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.
SURE.JELL PEACH JAM
Cook fresh peaches, lemon juice, sugar and fruit pectin to get going on this peach jam. Process in a canner for scrumptious homemade SURE.JELL Peach Jam.
Provided by My Food and Family
Categories Home
Time 2h
Yield About 7 (1-cup) jars or 112 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Peel and pit peaches. Finely chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add lemon juice and fruit protector; stir until well blended. Stir in pectin. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
PECAN JAM
Make and share this Pecan Jam recipe from Food.com.
Provided by Chef Aint Bs
Categories Low Protein
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.
Nutrition Facts : Calories 1180.5, Fat 71.4, SaturatedFat 20.6, Cholesterol 69.7, Sodium 193.4, Carbohydrate 141.4, Fiber 6.9, Sugar 132.1, Protein 6.3
PEACH JAM
Provided by Food Network
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.
TOMATO JAM
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 1 cup of tomato jam
Number Of Ingredients 0
Steps:
- Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.
PECAN PIE JAM
Make and share this Pecan Pie Jam recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
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.
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10 EASY PECAN RECIPES (BEYOND THE PIE!) – A COUPLE COOKS
From acouplecooks.com
Cuisine AmericanTotal Time 15 minsCategory EssentialsCalories 86 per serving
- Preheat oven to 350 degrees Fahrenheit. Spread the nuts out onto a rimmed baking sheet. Roast for 5 to 6 minutes, until fragrant and toasted. Allow to cool for a minute or two on the tray.
- Immediately add the nuts to food processor while they’re warm and process for about 3 to 4 minutes (the exact timing depends on the age of the nuts and your food processor). You’ll see them start out crumbly, then get gradually creamier and creamier.
- Add vanilla, salt and cinnamon. Scrape down the bowl and process again for about 1 minute. Taste and add additional salt as necessary.
30 EASY PECAN RECIPES THAT GO BEYOND DESSERT - INSANELY …
From insanelygoodrecipes.com
3/5 (2)Published 2021-03-10Category Recipe Roundup
- Candied Pecans. These are seriously addictive. Their sweet and buttery flavor is enhanced by the crunchy caramel coating and a sprinkling of flaky sea salt.
- Turtle Cookies. Turtle cookies are the culmination of everything I love in a dessert. They’re soft and chewy, rich and chocolatey, and loaded with caramel pieces, pecans, and chocolate chips.
- Easy Pecan Pie Recipe. Come Thanksgiving, there better be an extra pecan pie on the table just for me. I will fight you for the last slice. Between the gooey syrup filling and the tender, crunchy pecans, there is just nothing better.
- Pecan Crusted Salmon with Lemon Glaze. Sure, you can use boring old breadcrumbs to coat your salmon. But I can’t say enough good things about this pecan crust!
- Pecan Squares. The first time I made these, I burned my mouth as I impatiently bit into the still-hot slice. The second time, I devoured two slices before I could finish my coffee.
- Apple Cranberry Pecan Salad. I think I’ve mentioned before that when I make a salad; I need lots of toppings! Texture is so important, and without fun extras, salads can be super bland.
- Butter Pecan Chicken. Chicken is such a versatile meat. You can boil it, fry it, roast it, bake it, and it works well with everything from squash to strawberries.
- Pecan Tassies. It’s sad to say, but I didn’t grow up eating pecan tassies. In fact, I’d never tried one until I was a fully-fledged adult. The horror!
- French Quarter Pecan Cheese Spread. You’ve just found the dip for your next party. Cream cheese with garlic and onion smothered in a salty-sweet-spiced pecan topping – need I say more?
- Small Batch Butter Pecan Ice Cream. Not only does this recipe make just the right amount and tastes amazing, but you won’t even need an ice cream machine!
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