Strawberry Margarita Jam Food

STRAWBERRY MARGARITA JAM

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

STRAWBERRY MARGARITA

Steps:

• Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.

STRAWBERRY MARGARITA JAM

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.

STRAWBERRY MARGARITA JAM

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.

STRAWBERRY BALSAMIC JAM

Steps:

• Combine sugar and vinegar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook uncovered until the sugar is dissolved.
• Add strawberries and thyme to the sugar mixture; bring to a boil. Reduce to a simmer and cook uncovered for 15 to 20 minutes.
• Remove thyme sprigs. Allow jam to cool and store in the fridge in an airtight container or transfer hot jam to sterilized jars and seal.