Pecan Pie Filling

592 2 minutes read

Looking for a versatile pecan pie filling that stores beautifully and tastes incredible? Whether you’re baking pies, whipping up mini tartlets, or adding a luxe touch to ice cream and pound cake, this lighter take on pecan pie filling is a must-have. Free from butter, eggs, and corn syrup, it still delivers that rich, nutty flavor—and it’s designed for safe, simple canning so you can enjoy it all year long.

Perfect for holiday baking or DIY gift jars, this recipe is a crowd-pleasing favorite.

🧂 Ingredients (Makes approx. 2 quarts or 4 pint jars)

Ingredient	Amount	Notes
Pecan halves	3 1/2 cups	Use fresh, high-quality for best flavor
Granulated sugar	2 cups	Adds sweetness and balance
Light brown sugar	1 cup	Sub dark brown for a deeper molasses note
Clear Jel®	1/2 cup	Modified cornstarch for canning—do not use regular cornstarch
Unsweetened apple juice	4 cups	Organic juice like R.W. Knudsen’s recommended
Bottled lemon juice	1/4 cup	Provides safe acidity for canning
Ground cinnamon	1/2 tsp	Adds warmth
Ground ginger	1/2 tsp	Offers a subtle spice
Vanilla extract	1/2 tsp	Rounds out flavors beautifully

🔍 Why Clear Jel®?

Clear Jel® is a modified starch ideal for canning. It’s:

Stable under heat and acidic conditions
Lump-free for smooth texture
Perfect for pie fillings, preserves, and soups
Tasteless and odorless

📌 Tip: Regular cornstarch breaks down during canning—stick with Clear Jel®!

🥄 How to Make and Can the Filling

Equipment Needed:

Large saucepan & whisk
Canning jars, lids & bands
Water bath canner
Jar lifter & clean paper towels
Kitchen towel for cooling

Steps:

Cook the Base:
Combine apple juice, both sugars, Clear Jel®, cinnamon, ginger, and vanilla in saucepan.
Stir over medium-high heat until thick and bubbly.
Add lemon juice; boil 1 minute, stirring constantly.
Add Pecans:
Gently fold in pecans, coating thoroughly.
Jar the Filling:
Ladle into sterilized jars, leaving 1-inch headspace.
Remove air bubbles; wipe rims clean.
Apply lids and tighten bands fingertip-tight.
Canning:
Submerge jars in boiling water (1 inch above lids).
Process 20 minutes (adjust for altitude).
Cool jars on towel for 24 hours.
Storage:
Check seals—lids shouldn’t flex.
Store sealed jars in cool, dark place (up to 1 year).
Refrigerate opened jars, use within 1–2 weeks.

🥧 How to Bake a Classic Pecan Pie

Preheat oven to 400°F
Use unbaked 9-inch pie shell
Pour in 1 quart or 2 pints of filling; top with extra pecans if desired
Bake at 400°F for 10 min, then 350°F for 30 min until crust is golden
Cool completely before slicing
Serve with whipped cream or ice cream

🍨 More Ways to Use It

Fill mini tartlet shells; bake at 350°F for 10–15 minutes
Warm as a topping for ice cream, waffles, or pound cake
Gift in jars with recipe cards for a heartfelt homemade present

🛡️ Canning Safety Tips

Stick to tested recipes—don’t change ratios, especially lemon juice
Sterilize jars/lids before filling
Ensure proper seals; refrigerate any unsealed jars
Adjust processing time for altitude:

Altitude	Additional Time
1,001–3,000 ft	+5 minutes
3,001–6,000 ft	+10 minutes
Above 6,000 ft	+15 minutes

🧁 Final Thought

This pecan pie filling is a pantry superstar—rich, nutty, and ready for any occasion. Whether you’re baking for loved ones or sharing thoughtful edible gifts, it’s a sweet, impressive way to show you care.

Let me know if you’d like a printable version, recipe card design, or to brainstorm other flavor variations like bourbon pecan or maple-cinnamon.

592 2 minutes read