Strawberry Margarita Jam Recipe

Cooking in Good Spirits

When you’re out for a night on the town, the bartender may ask, “Shaken or stirred? On the rocks or neat?” But in these local Chattanooga kitchens, you can enjoy your favorite spirits by the spoonful. Varieties of whiskey, tequila, and beer give these recipes a special oomph in the flavor department. Enjoy these spirituous treats and remember – cook responsibly.

Photography by Sarah Unger 

Strawberry Margarita Jam

Jennifer Houston, Ooltewah

 

Jennifer Houston standing in her kitchen

 

“This jam is a sweet reminder of our precious family and friends, whom we are blessed to be able to share it with. We hope that you and your family will enjoy canning some of this delicious sweetness and sharing it with those close to you!”

Warehouse Row

Jennifer Houston's Strawberry Margarita Jam

 

Makes 7 half-pint jars 

Ingredients

  • 3 cups strawberries, crushed (6 cups, whole)
  • ⅔ cup lime juice
  • ½ cup tequila
  • ¼ cup triple sec
  • 6 cups sugar
  • 1 foil pouch liquid fruit pectin
  • 1 tsp. lime zest

Directions

In a large heavy pot, mix strawberries, lime juice, tequila, and triple sec. Gradually add sugar, stirring to mix. Bring to a rolling boil, stirring constantly. 

Add pectin and lime zest. Return to a rolling boil, and continue to stir. Boil hard for 1 minute. Turn off the heat, and skim off the foam. 

Ladle hot jam into hot, sterilized jars. Add jar lids and rings.

Process filled jars in boiling water canner for 5 minutes. Remove from the canner and cool. Cover with a towel during the cooling process. Leave jars alone for 24 hours to let pectin completely set.

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Jennifer Houston's Strawberry Margarita Jam

Strawberry Margarita Jam

Jennifer Houston
Course Spread
Cuisine American
Servings 7 half-pint jars

Equipment

  • 7 Half-Pint Jars
  • Boiling Water Canner

Ingredients
  

  • 3 cups strawberries, crushed (6 cups, whole)
  • cup lime juice
  • ½ cup tequila
  • ¼ cup triple sec
  • 6 cups sugar
  • 1 foil pouch liquid fruit pectin
  • 1 tsp. lime zest

Instructions
 

  • In a large heavy pot, mix strawberries, lime juice, tequila, and triple sec.
  • Gradually add sugar, stirring to mix. Bring to a rolling boil, stirring constantly. 
  • Add pectin and lime zest. Return to a rolling boil, and continue to stir.
  • Boil hard for 1 minute. Turn off the heat, and skim off the foam. 
  • Ladle hot jam into hot, sterilized jars. Add jar lids and rings.
  • Process filled jars in boiling water canner for 5 minutes.
  • Remove from the canner and cool. Cover with a towel during the cooling process.
  • Leave jars alone for 24 hours to let pectin completely set.
Keyword Jam, Jelly, Margarita, Strawberry, tequila, triple sec
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