Watkins Pecan Pie Jam

5 cups chopped pecans
5 cups sugar
5 Tbsp brown sugar
1 Tbsp. Watkins Ginger
1 Tbsp. Watkins Cinnamon
1 Tbsp. Watkins Almond Extract
1/2 lb butter or margarine
4 Tbsp. apple cider vinegar

Prepare canner by filling half full with water then bringing to a simmer. Wash 1/2 pint jars and bands in hot, soapy water; rinse well. Pour boiling water over lids and let stand until ready to use.

In large saucepan melt butter over medium heat; add sugar. Stir until mixture is smooth then add remaining ingredients, stirring frequently. Cook for approximately 10 minutes or until jam reaches a golden color. 

Quickly ladle jam into jars, filling to 1/2 inch from tops. Wipe jar rims & threads. Cover with lids and band and screw tightly. Place jars on canner rack and lower into the canner. Water must cover jars by 1-2 inches. Bring to a gentle boil and process 20 minutes. Remove jars and place upright on a rack to cool. Check seals by pressing the middle of the lid. If seal is tight the lid will not spring back.

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