Recipe: Pecan Pie Jam

Here is the recipe, but note, this is not safe to can and keep because of the butter. It would be fine to make and use within a couple weeks if kept refrigerated.

Pecan Pie Jam

2 c. chopped pecans
2 c. white sugar
1/8 t. salt
2 T. ground ginger
2 T. dark brown sugar
1 t. cinnamon
1/2 stick of marg. or butter
1 T. lemon juice

Cook in a heavy saucepan until the sugars are melted, it turn a light golden brown, and is slightly thickened. Pour into hot sterile jars and keep refrigerated.

I don't see any reason to not be able to freeze it.