Total Time
40mins
Prep 25 mins
Cook 15 mins

Margaritas...if you like the drink, you will love this jam. Try it as a topping for cheesecake or mixed with cream cheese on bagels. Recipe is from a friend that know how much I like "different" kinds of jams and jellies. :o) cook time does not include time for water to boil in water bath canner

Ingredients Nutrition

  • 3 cups strawberries (crushed)
  • 14 cup lime juice
  • 23 cup tequila
  • 14 cup orange liqueur
  • 6 cups sugar
  • 1 (3 ounce) package liquid pectin

Directions

  1. 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.
  2. In a large pot, mix together strawberries, lime juice, tequila, and orange liqueur.
  3. Stir in sugar, bring to a boil over high heat.
  4. Stirring constantly.
  5. Boil hard for 1 minute.
  6. Remove from heat and immediately stir in pectin.
  7. Skim off foam.
  8. Stir for 5 minutes (this will prevent floating fruit).
  9. Ladle into sterilized jars to within 1/4 inch from rim. Wipe rims clean. Apply lids and rings. Tighten to fingertip tight.
  10. Process in boiling water bath for 5 minutes.
Most Helpful

4 5

I made this jam according to the recipe. I was surprised that it didn't have the jam put back on heat after adding the pectin for a minute like all of the other jam & jelly recipes call for. So far, my jam has not set. It is very syrupy. I'm a little disappointed. Too much money put into this jam for it not to come out right. I will try it again, but I will boil for another minute after adding the pectin.

2 5

I tried a very similar recipe and it didn't set either. I think adding the alcohol is throwing a kink in the system. Does anyone have any suggestions of what else to do to fix it so it sets? I love the idea.

4 5

Rated 4 stars for taste, but the process is off - as mentioned before, probably due to the alcohol and the waer content of the strawberries. I have made it 3 times and finally decided to use an old trick that I gathered from my grandmother's notes in her 1960's Good House Keeping Cookbook (my go-to source for info). She would test her jellies and jams for consistency by mixing 1 tsp of prepared contents with 1/4 cup rubbing alcohol and if the mixture set up, then the pectin was correct and the jam would set. Initially this one failed miserably, but adding small amounts of liquid pectin and testing to consistency made a FINE JAM!