This recipe freezes well in a foil pan, tightly wrapped, and placed in a two-gallon ziplock.
– You can sub other nuts for the pecans, if you prefer.
– You can use a different filling if you’d like — for example, chocolate.
– To make this with homemade jam: Place four cups coarsely chopped fruit of your choice plus two to three apple cores (or larger pieces of apple) in a medium saucepan. Add water to cover the bottom of the pan and 1/4 cup sugar. Simmer on low until thickened. Remove apple and allow to cool completely. (Apples contain pectin, which aids in thickening.) Use as directed.
Photography by Hudi Greenberger
Styling by Renee Muller