Recipe: Pecan Pie Jam (not for canning) and safety warning and Praline Syrup (canning recipe)

I don't know if this recipe is what you mean or not, but it is not safe to can.

I will post a recipe for praline pecan syrup that is similar and just wonderful.

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 cups chopped pecans
2 cups white sugar
1/8 tsp. salt
2 Tbsp. ground ginger
2 Tbsp. dark brown sugar
1 tsp. cinnamon
1/2 stick (1/2 cup) margarine or butter
1 Tbsp. 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.

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This is really wonderful:

PRALINE SYRUP

2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup pecan pieces
1/2 teaspoon vanilla

Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.

Combine corn syrup, brown sugar, and water in a saucepot. Bring to a boil; boil one minute. Reduce heat; stir in pecans and vanilla; simmer 5 minutes. Carefully ladle hot syrup into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 10 minutes in a boiling-water canner.
Yield: about 4 half-pints.