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Strawberry Margarita Jam

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"What could be better than 'eating' a strawberry margarita for breakfast?!? On toast of course! And don't worry, the alcohol burns off during the cooking process."
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Ingredients

13 h 10 m servings 78
Original recipe yields 72 servings (9 half-pint jars)

Directions

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  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.

Footnotes

  • Cook's Note:
  • Do not use a food processor to crush the strawberries or you will get puree and the jam will not have a good texture. Use a potato masher.

Nutrition Facts


Per Serving: 78 calories; 0 18.3 0.1 0 < 1 Full nutrition

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