Strawberry Margarita Jam Recipes

Steps:

• NOTE: Do NOT use a food processor to crush strawberries or you will get puree and jam will not have a good texture. Use a potato masher.
• In a large pot, mix together strawberries, lime juice, tequila, and orange liqueur.
• Stir in sugar, bring to a boil over high heat.
• Stirring constantly.
• Boil hard for 1 minute.
• Remove from heat and immediately stir in pectin.
• Skim off foam.
• Stir for 5 minutes (this will prevent floating fruit).
• Ladle into sterilized jars to within 1/4 inch from rim. Wipe rims clean. Apply lids and rings. Tighten to fingertip tight.
• Process in boiling water bath for 5 minutes.

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Steps:

• In pot combine strawberries, lime juice, tequila and triple sec. Add sugar and mix until combined.
• Stir constantly, bring up to a boil. Take off heat.
• Add pectin and lime zest.
• Put back on heat and bring to a full roiling boil for 1 minute.
• Remove from heat and skim foam.
• Ladle into hot sterilized 8 oz jars. Leave 1/4" headspace. Wipe rims, add lids.
• Process jars for your recommend altitude.
• To distribute fruit, cool for 20 minute, then gently turn and tilt jars without inverting them, repeat as needed.