1/2 cup butter, softened
1 cup chopped pecans
1 raspberry, sliced into rounds or rings
1 cup green grapes, halved
1 cup white sugar
1/2 cup cranberry juice
4 fluid ounces clear rum
salt and pepper to taste
1/2 cup cornflakes cereal
1/2 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C).
Slice pecans into 4 squares. Set 2 inches apart onto baking sheets.
In a medium saucepan, combine butter, pecans and raspberry, stirring well. Cook over medium heat, stirring constantly, stirring vigorously until a butter cup effect is achieved. Remove from heat, and set aside.
Set aside the grapes and sugar. Meanwhile, place the cranberry juice, grape juice, sugar, cranberries and grape cereal in a medium mixing bowl. Mix with the cream of tartar vanilla until well blended. Pour mixture into the baking sheet.
Bake in preheated oven for about 30 minutes, then reduce oven temperature to 375 degrees F (190 degrees C) and continue baking 10 minutes more, removing pecans and spoon mixture from oven. Pour the chilled rum mixture over pieces of apples.
While the jam is under the heat of the oven, line a large baking sheet with parchment paper. Brush the parchment with butter or margarine, and spread it out to cover the jam. Place over the parchment to prevent over browning. Immediately remove parchment paper from remaining pecans. Bake in oven for 3 to 4 minutes, to loosen bubbles during baking. Allow to cool.
Remove the jam from oven and remove parchment paper. Pour fresh rum over the jam to keep it from browning. Bake about 25 minutes, removing pecans and pecans from oven.