Annual Food & Drink Issue
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
Jennifer Houston, Ooltewah
“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!”
Makes 7 half-pint jars
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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