A spicy blend of pecans, ginger and cinnamon cooked into a rich jam. Spread on toasted muffins, crackers or whatever. It might be good in tart shells too. Have fun!
Tasty, unique, and successful. To avoid a grainy sugary mess, cook until sugar is dissolved and ingredients are well combined, as indicated in the recipe. To avoid making toffee...well...don't let it boil, as indicated in the recipe, and especially not to hard crack stage, which any seasoned candy maker will tell you is the only way possible to turn sugar into hard candy. I would have given this only 4 stars because I did find it a little too spicy (and I love spicy stuff), but I thought an extra star was in order to help balance poor reviews from reviewers who could not possibly have followed the recipe to a tee considering their stated end results. - 18 Oct 2003 (Review from Allrecipes US | Canada)
This was a disastrous recipe for me. I made this jam based on the good review it had. I have been cooking for years and knew that if it turned out well for someone else, then it would for me too. Alas, it was awful. I followed the recipe to a tee and ended up with toffee, not jam! I am now experimenting with making more, but adding water, and not cooking it so long. The last batch I experimented with was almost perfect. As soon as I figure out exactly how much water and how long to cook, I will post the recipe. - 12 Dec 2002 (Review from Allrecipes US | Canada)
I don't understand the negative reviews some have submitted. This recipe is DELICIOUS! I've made it for gifts and the recipients are absolutely raving about it. It does set up a little on the thick side, but if you warm it in the microwave for 15-20 secs. it's perfect!!!! - 08 Dec 2004 (Review from Allrecipes US | Canada)