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Strawberry Margarita Jam

Andrea, My Kitchen Clatter
Honey sweetened and a short cooking time - allow the flavor of the strawberries and lime to shine through the final product. It really does taste like a strawberry margarita.
Prep Time 20 mins
Cook Time 20 mins
processing time 10 mins
Servings 6 small jars (4 oz)


  • 3 cups crushed strawberries
  • 1/3 cup fresh lime juices (about 3 limes)
  • 1/2 cup tequila
  • 1/4 cup orange liqueur
  • 1 tblsp lime peel finely chopped
  • 2 tsp calcium water (from Sonoma's package)
  • 1 cup honey
  • 2 tsp Sonoma's pectin


  • To sterilize the jars, place rack in the large pot and cover jars in water. If you don’t have a rack, fold a dish towel and place on the bottom of the pot before you put the jars and water into the pot. Place lid on the pot and bring to boil, turn down the heat and simmer for 10 minutes. After 10 minutes, turn off heat and leave the cover on the pot. This can be done while the jam is made. NOTE: A boiling water bath can be done in any stock pot that allows for water to cover the jars by at least 1-inch. A tall stock pot is fine to use, just place a towel or rack in the bottom so the jars don’t sit directly on the heat source. If your stock pot doesn’t fit all of your jelly jars, only jar up the ones that will fit in the pot, keeping the rest of the jam warm on the stove while the first batch of jars processes. Once the first jars are done processing, jar the remaining jam and process in a second batch. Alternately, you can just jar any extra jam to eat right away or freeze. 
  • If you are going to process the jars in a water bath, prepare the lids according to the directions on the box - usually just wash and place in warm water. I do this in the small saucepan on a back burner. 
  • Combine room temperature honey and pectin in a small bowl and stir to combine. Set aside.
  • Combine strawberries, lime juice, tequila, orange liqueur, lime peel and calcium water in large saucepan, jam pot, or stock pot. Bring to roiling boil, stirring constantly.
  • Add honey and pectin to strawberry mixture. Bring back to boil, stirring constantly. Boil and stir for 1 minute or until honey is completely dissolved. Remove from heat.
  • Fill hot jam jars with 1/4 inch headspace.
  • Clean rims and place lids on jars.
  • Process in a boiling water bath for 10 minutes.
  • Allow jars to cool completely before checking seals and storing.