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This Strawberry Margarita Jam recipe came from the
Better Homes and Garden's Jams & Jellies 2017 issue.
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The Recipe
5 to 6 limes
3 cups of crushed strawberries
½ cup tequila
¼ cup triple sec
6 cups of sugar
½ of a 6-oz. pkg liquid fruit pectin
2 TBS Real Butter (This was my addition to the recipe. We'll talk about this one further down).
Now, before you go out to get your ingredients, think about "real" for a minute. If possible, choose to make this jam during strawberry season. I bought these strawberries from Terlee Gardens of Bagley, MN. In this photo above, they were picked just hours ago. If you do not have fresh strawberries in your area, be very picky when you go to the grocery store.
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| Fresh strawberries! |
Step One
Remove 1 tsp. lime zest. I found it is best to grade the zest before you cut into and squeeze those limes. If you do it after the fact, you run the risk of your zest getting "juicy" from those already squeezed, messy limes. After you've got your zest, and set it aside (it's going in when you add the pectin), squeeze 2/3 cup of juice from limes; set zest aside but in arms reach of the stove.
Step Two
Next, crush those strawberries until you get 3 cups. If you accidentally crush too many strawberries, you'll just have to make strawberry margaritas later on that night. At this point, I also cut open the pectin packet and place the open packet upright in a clean, empty cup so it is easy to pour it in when the time comes. Get your 2 TBS of real butter cut and within arms reach of the stove.
Step Two
Next, crush those strawberries until you get 3 cups. If you accidentally crush too many strawberries, you'll just have to make strawberry margaritas later on that night. At this point, I also cut open the pectin packet and place the open packet upright in a clean, empty cup so it is easy to pour it in when the time comes. Get your 2 TBS of real butter cut and within arms reach of the stove.
Step Three
In an 8 to 10 qt. nonreactive heavy pot (I use stainless steel), combine lime juice, crushed strawberries, tequila, and triple sec. Gradually add sugar, stirring to combine. It's A LOT of sugar, so be patient as you add it. Ah yes, it's smelling good! Bring to a full rolling boil, continuously stirring. Quickly stir in pectin and lime zest. Return to a rolling boil, stirring constantly. Add 2 TBS of real butter to cut back on foam. Boil hard one minute. Now, it's looking really runny, but as long as you've returned it to a rolling boil for one minute after you've added the pectin, your jam will be just fine. Remove from heat. I usually just have a pot holder on the counter right next to the stove, and immediately put the pot on the pot holder--and turn off the burner.
In an 8 to 10 qt. nonreactive heavy pot (I use stainless steel), combine lime juice, crushed strawberries, tequila, and triple sec. Gradually add sugar, stirring to combine. It's A LOT of sugar, so be patient as you add it. Ah yes, it's smelling good! Bring to a full rolling boil, continuously stirring. Quickly stir in pectin and lime zest. Return to a rolling boil, stirring constantly. Add 2 TBS of real butter to cut back on foam. Boil hard one minute. Now, it's looking really runny, but as long as you've returned it to a rolling boil for one minute after you've added the pectin, your jam will be just fine. Remove from heat. I usually just have a pot holder on the counter right next to the stove, and immediately put the pot on the pot holder--and turn off the burner.
Step Four
Take a moment to get the water bath going on the stove top. I use a large pot with a wire drop down rack. You'll want the water to be boiling when you put those pretty jars in. Next, ladle hot jam into hot sterilized jars, leaving about ¼ inch headspace. Again, the jam looks runny but this stuff really firms up after the water bath. As you finish dishing out the jam into the jars, if you find you cannot fill another jar all the way, just put a lid on the jar and pop it into the fridge for your own personal stash. Be sure to wipe jar rims so they seal right; adjust lid and screw bands.
Take a moment to get the water bath going on the stove top. I use a large pot with a wire drop down rack. You'll want the water to be boiling when you put those pretty jars in. Next, ladle hot jam into hot sterilized jars, leaving about ¼ inch headspace. Again, the jam looks runny but this stuff really firms up after the water bath. As you finish dishing out the jam into the jars, if you find you cannot fill another jar all the way, just put a lid on the jar and pop it into the fridge for your own personal stash. Be sure to wipe jar rims so they seal right; adjust lid and screw bands.
Step Five
Process filled jars in a boiling-water canner 10 minutes. Lids should pop within twenty-four hours.
Process filled jars in a boiling-water canner 10 minutes. Lids should pop within twenty-four hours.
Makes 7 half-pints
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Voila! Yummy Strawberry Margarita Jam you can enjoy
--or share with friends.
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