Pecan Pie Filling

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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.

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

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🧂 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:

  1. 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.
  2. Add Pecans:
    Gently fold in pecans, coating thoroughly.
  3. Jar the Filling:
    Ladle into sterilized jars, leaving 1-inch headspace.
    Remove air bubbles; wipe rims clean.
    Apply lids and tighten bands fingertip-tight.
  4. Canning:
    Submerge jars in boiling water (1 inch above lids).
    Process 20 minutes (adjust for altitude).
    Cool jars on towel for 24 hours.
  5. 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

  1. Preheat oven to 400°F
  2. Use unbaked 9-inch pie shell
  3. Pour in 1 quart or 2 pints of filling; top with extra pecans if desired
  4. Bake at 400°F for 10 min, then 350°F for 30 min until crust is golden
  5. Cool completely before slicing
  6. 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.

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