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Post by mgulfcoastguy on Feb 16, 2018 19:21:50 GMT -5
From the newer Ball Book of Canning
Low Sugar Strawberry Tequila Agave Jam
5 cups chopped fresh strawberries 1/2 cup tequila 5 Tablespoons Ball low or no sugar pectin 1 cup agave nectar
Combine first two ingredients in a 4 quart stainless or enameled dutch oven. Crush berries with a potato masher. Stir in pectin and bring to a full boil over high heat while stirring. Add agave and boil one minute. Process using a water bath method. This makes 4 1/2 cup jars.
I used an immersion blender to turn it into more of a jelly. I also made 1.5 recipes worth or 6 cups and enough for a biscuit left in the pan.
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Post by pepperhead212 on Feb 16, 2018 21:09:17 GMT -5
I like that idea!
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Post by hairymooseknuckles on Feb 16, 2018 21:10:34 GMT -5
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Post by mgulfcoastguy on Feb 16, 2018 21:40:59 GMT -5
It tastes a bit like a strawberry margarita. I cooked a little longer than it said in order to get the alcohol content out.
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Jun 25, 2022 11:42:29 GMT -5
Sounds like a good recipe !
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Post by mgulfcoastguy on Jun 27, 2022 22:21:05 GMT -5
Something tells me that there should have been some lemon juice in there but I don't have the book recipe on hand. I think that it was a regular recipe from the Ball cookbook but I would guess about 3 Tablespoons judging by a low sugar strawberry blueberry jam recipe that I have. Only made it once but it was fun serving it to all of my Baptist relatives .
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