Strawberry Margaritas For Breakfast!! - Nature's Pantry Blog at Allrecipes.com - 248755

Nature's Pantry

Strawberry margaritas for breakfast!! 
 
Aug. 31, 2011 3:22 pm 
Updated: Sep. 24, 2011 2:02 pm
It's been close to 2 years since I have blogged here on AR and I realized how much I missed sharing my sometimes crazy adventures in the kitchen so I decided to give it a 'go' again. It's a great way to share recipes and to  keep a food diary for my kiddos too.
It' been a busy 2 yrs and I have missed my AR friends and I am hoping to catch up with everyone in the recipe buzz.

O.k. so.... the strawberry margaritas for breakfast is catching on here in this house as long as it's a toast topper. :) Strawberry Margarita jam!!

I have done a lot of experimental jam and jelly making this summer in the kitchen and although I have flavors we enjoy more than the one flavored with tequila, it is the one that has gotten the most attention. 
It's a simple jam to make and can be made with your favorite berry. Sadly, I used all of my fresh raspberries for other jams, but once I clear my fridge of all the blackberries we picked, I will thaw out some raspberries, grab the tequila and make another batch.

The recipe is~
3 cups strawberries (crushed)
1/4 cup lime juice
2/3 cup tequila
1/4 cup orange liqueur
6 cup sugar
3 oz liquid (pectin)

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.

In a large pot, mix together strawberries, lime juice, tequila, and orange liqueur.
Stir in sugar, bring to a boil over high heat. immediately stir in pectin. Bring to hard boil and boil for 1 minute. Remove from heat
Skim off foam.

Ladle into sterilized jars to within 1/4 inch from rim. Wipe rims clean. Apply lids and rings. Tighten to fingertip tight.
Process in boiling water bath for 10 minutes.


I have had people comment about the amount of sugar and yes, it seems like a lot but this jam isn't one you really want to 'slather' on . It's what I think of as a fun, novelty jam and makes a great little gift.

Happy canning!!
Strawberry margarita jam
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Photo Detail
 
Comments
Aug. 31, 2011 3:51 pm
Gorgeous photo. Thanks for sharing your special recipe.
 
BigA 
Aug. 31, 2011 4:20 pm
Here I sit with bare toast! Darn...
 
BigA 
Aug. 31, 2011 4:23 pm
Does the flavor of the lime come through and I don't have orange liqueur will it be ok if I just omit that from the recipe? Oh,and great photo.
 
Aug. 31, 2011 4:32 pm
There is a hint of the lime and as far as needing to have the orange liqueur it is not necessary. I used it because I was out of triple sec and wanted to stick with margarita flavors. Just replace the orange liqueur with water so your liquids aren't shorted in the recipe. Let me know if you make it.
 
Aug. 31, 2011 7:35 pm
Yum!
 
Sep. 1, 2011 4:54 am
Sure does sound good, pretty picture. I've never made jam. Maybe one day...
 
Sep. 1, 2011 7:46 am
That sounds fantastic! I've made your Orange Juice Jelly and it got rave reviews, so I know this one will have to be good, as well. Could I sub the triple sec with fresh squeezed orange juice, do you think? I think the idea of raspberries is a great one, I've got an abundance of blackberries, I love blackberry margaritas, so I just may give this a whirl. Thanks, Rachel!
 
Sep. 1, 2011 8:38 am
I was a huge jam fan for years. LOVED my jam and toast. Then I decided to learn to make my own. The sugar. Omigawd, the sugar. I could not believe the incredible amounts of sugar in the stuff and I used to just slather it on. I don't eat jam any more. I just can't. My diet is so sugar rich already, to eat jam seems like I'm just asking for trouble you know? However, if I were to eat some jam, a smidgeon of yours sounds pretty darned good lol.
 
Sep. 1, 2011 8:43 am
I don't see any reason why blackberries wouldn't work. And orange juice will work just fine. The only thing I would suggest is that if you use blackberries maybe try and remove some of the seeds or leave them whole. If you decide to crush them,stir the jam for a minute or so after you take it off the stove and before putting it in your jars. Blackberry seeds have a habit of 'congregating' at the top of the jam.
 
Sep. 1, 2011 8:47 am
Raedwulf, I totally agree. Most jams and jellies call for a HUGE amount of sugar! I am planning on posting some recipes jams that are lower in sugar soon.
 
Sep. 1, 2011 11:36 am
OH My Lordy! I have missed you but you sure made up for your absence with this morning treat! I am not a canner but I could make it and keep it in the fridge. Thank you for doing the hard part: creating such great jams for us to try! LOL
 
Sep. 1, 2011 11:59 am
Patty! I have missed you too and all of the gang. Lots has gone on in the past couple of yrs that has kept me really busy~ I think I finally have time to be on here again. :)
 
Sep. 2, 2011 10:57 am
This looks great! Thanks for sharing.
 
Sep. 24, 2011 2:02 pm
What a pretty picture and yummy sounding recipe, thanks! Have you used Tattler reusable lids? I was only recently made aware of them but they've been around since the 70's! (if you hadn't heard of them either you can find out more about them here: http://www.reusablecanninglids.com/ )
 
 
 
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Can_It_Rachael

Living In
Rhinelander, Wisconsin, USA

Member Since
May 2005

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Middle Eastern, Healthy, Vegetarian

Hobbies
Sewing, Gardening, Hiking/Camping, Camping, Fishing, Hunting, Reading Books, Music, Wine Tasting, Charity Work

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About Me
I live in the northwoods of WI. I always have an ample supply of venison and fish in my freezer! Altho our garden season is a short one, I really like to have the whole family get involved in planting in the spring. I am married to my best friend and we have 2 kids. Hubby and I used to live in Minneapolis,MN but we prefer the rural life. The only things I miss about city living are the ethnic food stores and huge farmers markets...
My favorite things to cook
Canning is a passion! I often have 2 pressure cookers going and I have been known to pull "all nighters" when it's corn and tomato season.. I grill as often as possible and am really enjoying exploring new vegetarian recipes grilled or otherwise. During the winter, (about 7 months here ) I can usually be found making bread and cookies. I experiment with lots of different flavors when making yeast or sour dough breads. I try and not use commercial foods because I want to know EXACTLY what we are eating. My hubby will eat anything,my son is a vegetarian,and my daughter is a picky eater. One thing the whole family agrees on is SPICY!
My favorite family cooking traditions
Each year I can about 500 lbs of tomatoes making sauces and salsas. My kids love getting right in the middle of helping chop and dice. Christmas baking and candy making has become a family gathering time. Lots of fun and laughs in the kitchen !
My cooking triumphs
I was about 11 or 12 and I made fresh bread for when my grandparents came. They asked if it came from the bakery in town. I was thrilled! To this day I am not sure if they really didn't know but that statement all those years ago set me off on a good foot for bread making!
My cooking tragedies
I was pressure cooking venison ribs and the pressure release valve "blew" on my cooker! What a mess! I had greasy liquid everywhere. Anyone who has cooked venison ribs knows that the tallow (fat)hardens like wax when cool. I even had to repaint the ceiling from that disaster.... I also have a habit of melting rubber spatulas....
 
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