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Strawberry Margarita Jam
Strawberry Margarita Jam
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
790 minutes
Indulge in a tangy, sweet strawberry margarita jam - perfect for breakfast toast!
Ingredients:
  • 6 cups crushed strawberries
  • 0.66666668653488 cup tequila
  • 0.33333334326744 cup triple sec
  • 0.33333334326744 cup lime juice
  • 1 (1.75 ounce) package low-sugar pectin (such as Sure-Jell®)
  • 6 cups white sugar
Instructions:
  • Check 9 half-pint jars for cracks and rusty rings, and discard any that are defective. Place them in simmering water until ready to fill. Clean new lids and rings with warm soapy water.
  • Combine strawberries, tequila, triple sec, and lime juice in a large stockpot. Stir in pectin until fully incorporated. Bring mixture to a boil over high heat, stirring occasionally, and let it boil for 1 minute. Remove from heat and quickly mix in sugar until well combined.
  • Bring the mixture back to a boil for 1 minute. Remove from heat and stir continuously for about 5 minutes to evenly incorporate the fruit and avoid any floating pieces.
  • Fill the hot, sterilized jars with jam, leaving 1/4 inch of space at the top. Remove air bubbles by running a clean knife or spatula along the insides of the jars. Wipe the rims clean with a moist paper towel, then seal the jars tightly with lids and screw rings.
  • In a large stockpot, create a boiling water bath with jars placed 2 inches apart on a rack at the bottom. Ensure jars are covered by at least 1 inch of boiling water. Cover, bring to a rolling boil, and process for 5 minutes.
  • After taking the jars out of the stockpot, allow them to cool with plenty of space in between for 12 to 24 hours. Press down on the center of each lid gently to check for a secure seal. Finally, remove the rings, store the jars in a cool, dark place for safekeeping.

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