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Jennifer Houston's Strawberry Margarita Jam

Strawberry Margarita Jam

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


  • 7 Half-Pint Jars
  • Boiling Water Canner


  • 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


  • 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