Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large stainless steal or enamel pot melt the butter over medium heat, add sugars. stir until sugars are melted and then add remaining ingredients, stirring frequently for around 10 minutes, or until jam reaches a golden color-you do not want the jam as dark as the pie filling. ladle jam into steril hot jars leaving 1/2 inch head space, and process for 20 minutes for half pint jars in a boiling water bath, at altitudes up to 1000 feet. check seals when cool. keeps for up to 6 months-mine never makes it past 2, everyone eats it! **thisrecipe makes"around" 4 cups, depending on the nuts, how they are chopped and if you have tamped the measuring cup down well.

Target recipe: assemble all ingredients. preheat oven to 350°f. in a medium mixing bowl combine:. corn syrup, truvia™, oats, melted butter, salt, beaten eggs, pecans, vanilla, water and molasses. pour into a prepared unbaked pie shell. bake @ 350° f for 45-50 minutes until set. for a crisper bottom crust, preheat a cookie sheet in the oven before placing unbaked pie on sheet to bake. allow pie to rest on a cooling rack for an hour before slicing.