Strawberry season came early this year in South Carolina since we had such a mild winter. Literally there were berries on the plants almost a month ahead of time, and all of us were anxious to get some as soon as they were available.
A group of us have been buying strawberries in bulk now from Willard Farms, and as soon as Jay (the farmer) told us they were ready, we put together an order. Many of us flash freeze the berries, then put them in food saver bags in our freezers to use throughout the year.
This was the case again this year, and it was great to see these pretty berries all packaged up in my freezer.
Since I have plenty, I decided to try making this Strawberry Margarita Jam ... oh my goodness, so delicious. Really amazing taste and flavor, sweet with the strawberries, with a hint of the tequila, triple sec and lime juice. It really does taste like a strawberry margarita only in "jam" form.
3 cups crushed strawberries (about 6 cups whole berries)
2/3 cup lime juice
1/2 cup tequila
1/4 cup Triple Sec
1 pkg Sue-Jell (powdered pectin)
In an 8- to 10-quart heavy pot combine strawberries, lime juice, tequila, triple sec and Sure-Jell. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar adding it all at once. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch head-space. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling water bath 10 minutes. Remove jars from canner and let them cool 24 hours on a kitchen towel on your counter-top. Store in pantry up to one year. Open jars need to be refrigerated.
Yield: 7-9 half-pints.
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