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!

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
24
Yield:
2 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

84 calories; protein 0.5g 1% DV; carbohydrates 9.9g 3% DV; fat 5.2g 8% DV; cholesterol 5.1mg 2% DV; sodium 13.9mg 1% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/15/2003
Tasty unique and successful. To avoid a grainy sugary mess cook until sugar is dissolved and ingredients are well combined as indicated in the recipe. To avoid making toffee...well...don't let it boil as indicated in the recipe and especially not to hard crack stage which any seasoned candy maker will tell you is the only way possible to turn sugar into hard candy. I would have given this only 4 stars because I did find it a little too spicy (and I love spicy stuff) but I thought an extra star was in order to help balance poor reviews from reviewers who could not possibly have followed the recipe to a tee considering their stated end results. Read More
(35)

Most helpful critical review

Rating: 1 stars
07/24/2003
This was a disastrous recipe for me. I made this jam based on the good review it had. I have been cooking for years and knew that if it turned out well for someone else, then it would for me too. Alas, it was awful. I followed the recipe to a tee and ended up with toffee, not jam! I am now experimenting with making more, but adding water, and not cooking it so long. The last batch I experimented with was almost perfect. As soon as I figure out exactly how much water and how long to cook, I will post the recipe. Read More
(26)
23 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
12/14/2003
Tasty unique and successful. To avoid a grainy sugary mess cook until sugar is dissolved and ingredients are well combined as indicated in the recipe. To avoid making toffee...well...don't let it boil as indicated in the recipe and especially not to hard crack stage which any seasoned candy maker will tell you is the only way possible to turn sugar into hard candy. I would have given this only 4 stars because I did find it a little too spicy (and I love spicy stuff) but I thought an extra star was in order to help balance poor reviews from reviewers who could not possibly have followed the recipe to a tee considering their stated end results. Read More
(35)
Rating: 1 stars
07/24/2003
This was a disastrous recipe for me. I made this jam based on the good review it had. I have been cooking for years and knew that if it turned out well for someone else, then it would for me too. Alas, it was awful. I followed the recipe to a tee and ended up with toffee, not jam! I am now experimenting with making more, but adding water, and not cooking it so long. The last batch I experimented with was almost perfect. As soon as I figure out exactly how much water and how long to cook, I will post the recipe. Read More
(26)
Rating: 5 stars
12/08/2004
I don't understand the negative reviews some have submitted. This recipe is DELICIOUS! I've made it for gifts and the recipients are absolutely raving about it. It does set up a little on the thick side but if you warm it in the microwave for 15-20 secs. it's perfect!!!! Read More
(21)
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Rating: 5 stars
07/28/2011
AWESOME!!! Folks...if you dont let the sugar dissolve and then simmer the mixture for at least ONE FULL MINUTE of course you will end up with a gloopy mess...the full minute of simmering ensures that every grain of sugar is dissolved...if even ONE grain remains undissolved it will go grainy again once it cools off...think making candy/fudge;) Read More
(12)
Rating: 5 stars
01/12/2009
Excellent recipe. More of a pecan butter than a jam though. I did add about a tablespoon of honey to the mix to help with the consistency and it added a nice flavor. Very good on toast or biscuits. Read More
(11)
Rating: 1 stars
09/15/2009
Very odd recipe. First I was intrigued by it; Then I read the reviews and was almost intimidated by it; Decided to give it a go anyway; While cooking it I thought I had made a terrible mistake (as it was a grainy lumpy mass in my pan and I tried to stir it while letting it get hot enough to dissolve the sugar but not hot enough for it to boil); finally I added a bit more butter and some water to it--so the sugar would have something to dissolve into; Finally I had something that resembled jam!...however my success was short lived. After canning it and cooling it it's returned to the crumbly sugary state it was before adding the water. Clearly there has got to be some liquid missing in this recipe? I found another one on another site I will try...its basically the same recipe with the addition of 1/2 C apple juice.) For what it's worth it tasted fantastic before it cooled and hardened. Read More
(11)
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Rating: 5 stars
12/14/2003
Yum....Reminds me of pecan pies like Mom used to make! Very good! Read More
(10)
Rating: 1 stars
06/28/2004
I followed the directions as written and was so disappointed. It came out crumbly like apple crum topping. I was so looking forward to a jam like consistancy. I wonder if maybe there are some ingregients missing? Read More
(9)
Rating: 4 stars
11/21/2007
I made this for my husband who loves pecan pie I don't like it at all. He LOVES it! He said it's like having pie on his toast. His favorite is on wheat biscuits. Was easy to make. Read More
(7)