1. In an 8 to 10 qt heavy pot combine strawberries, lime juice, tequila & triple sec. Gradually add sugar, stirring to combine. Bring to a full, rolling boil, stirring constantly. Quickly stir in pectin & lime peel. Return to a full, rolling voil, stirring constantly. Boil hard for 1 minute. Remove from heat. Quickly skim off foam with a metal spoon.
2. Ladle jam into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace. Wipe jar rims; adjust lids.
3. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner, cool on wire racks. To distribute the fruit, cool for about 20 min, then gently turn and tilt jars without inverting them; repeat as needed.
Makes 7 half-pints.
She said that 6 cups of strawberries is really more than 3 cups of crushed and it made it too runny. So, just use the 3 cups of crushed strawberries.
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|Serving Size: 1 half-pint (254g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.3mg||0 %|
|Potassium 138.6mg||4 %|
|Total Carbohydrate 134.5g||40 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 132.7g|
|Protein 0.6g||1 %|
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Calories per serving: 567
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