Strawberry Margarita Jam
Description
The refreshing summer flavors of a strawberry margarita shine in this sweet jam that goes perfectly on toast for breakfast.
Ingredients
•
6 cups crushed strawberries
•
2/3 cup tequila
•
1/3 cup triple sec
•
1/3 cup lime juice
•
1 (1 3/4 ounce) package low-sugar pectin (such as Sure-Jell®)
•
6 cups white sugar
Directions
1
Inspect 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until filling is ready. Wash new, unused lids and rings in warm soapy water.
2
Mix strawberries, tequila, triple sec, and lime juice together in a large stockpot. Stir in pectin and mix well. Bring mixture to a boil over high heat, stirring occasionally; continue to boil for 1 minute. Remove from heat and immediately stir in sugar all at once.
3
Return mixture to a boil and boil for 1 minute. Remove from heat. Stir steadily to mix fruit evenly throughout jam and prevent floating fruit, about 5 minutes.
4
Ladle jam into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
6
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.