Pecan Pie Filling
I have found a lighter and can-able recipe so that you can put up the filling when you can find pecans at a great price.
- 3 1/2 cups pecan halves
- 2 cups sugar
- 1 cup light brown sugar (if you want a more mollases flavor you can use dark brown)
- 1/2 cup Clear Jel®
- 4 cups apple juice non-sweetened
- 1/4 cup bottled lemon juice
- 1/2 t. ground coriander
- 1/2 t. ground cinnamon
- 1/2 t. ground ginger
- 1/2 t. walnut extract (optional)
Combine apple juice, sugar, Clear Jel®, and spices andextract in a large kettle.
Stir and cook over medium high heat until mixturethickens and begins to bubble. To keep a smooth consistency use a wire whisk if available. Add lemon juice and boil sauce 1 minute more,stirring constantly.
Fold in pecans. Fill hot jars without delay, leaving1-inch headspace. Remove air bubbles and adjust headspace if needed.
Wipe rimsof jars with a dampened clean paper towel. Adjust lids and process immediately.Process in a water bath canner for 20 minutes.
How to make the Pecan Pie:
Preheat oven to 400 degrees F (205 degrees C).Pour contents of 1 Quart or 2 pint jars into an unbaked 9-in pie shell.
Top with pecan halves and bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 minutes until crust is golden brown.
Remember the filling is already cooked so you are just cooking the pie shell and reheating till bubbling the filling. Let the pie cool some before cutting it.