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Strawberry Margarita Preserves

Source of Recipe


From "Ball Complete Book of Home Preserving" (2006)



List of Ingredients



• 6 cups hulled, halved strawberries
  
• 2 cups peeled, cored and chopped tart apples
  
• ¼ cup lemon juice
  
• 4 cups sugar
  
• ½ cup tequila
  
• ½ cup orange-flavor liqueur
  
• 2 tsp strawberry schnapps
  






Instructions



1. Fill a canner about two-thirds full with water. Bring to a boil over high heat. Place six half-pint canning jars in the canner and leave them there until they are needed. Place the jar lids and bands in a small saucepan of water and simmer for at least 10 minutes.
   
   
2. While the water in the canner comes to a boil, in a large stainless steel saucepan combine the strawberries, apples and lemon juice. Bring to a boil over high heat, stirring constantly.
   
   
3. Add sugar, stirring until dissolved. Reduce heat and boil gently, stirring frequently, until mixture thickens, about 25 minutes. When the preserves reach 220° F on a candy thermometer, stir in the tequila, orange-flavor and strawberry schnapps. Reduce heat to medium-high and return the preserves to a boil, stirring constantly, for 5 minutes. Remove from heat and skim off and discard any foam.
   
   
4. Use the tongs to carefully remove the jars from the canner. Ladle hot preserves into the jars, leaving ¼-inch headspace. Remove any air bubbles by running a plastic knife along the inside of the jar and adjust headspace, if necessary. Wipe the rim of the jar clean, then center a lid on it. Screw the band down until resistance is met, then increase to fingertip-tight.
   
   
5. Use the tongs to place jars in the canner on the rack, ensuring they are completely covered with water by at least 1 inch. Cover; bring to a boil, and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars and cool. After 24 hours, check jars to ensure they have sealed. The lid should not have any give when you press it in the center. If the center of the lid can be pressed up and down, refrigerate the jam; it is not safe to leave at room temperature.
   
   Makes six half-pint jars
   (16 servings per jar)