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Strawberry Margarita Jam

Plenty of cocktails translate well to any time of the year, but Strawberry Margaritas are especially at home during summer. This boozy jam captures the essence of the season with sweet strawberries, tart lime juice, earthy tequila, and bright triple sec in a blue ribbon–winning county fair recipe. A perfect addition to the brunch table, this sweet spread will sing of summer days long after the warm weather has passed.


  • 3 cups crushed strawberries (3 to 4 pints whole strawberries)
  • 2/3 cup fresh lime juice
  • 1/2 cup tequila
  • 1/4 cup Cointreau or other triple sec
  • 6 cups granulated sugar
  • 1/2 tsp. unsalted butter (optional)
  • 3 oz. liquid pectin
  • Tools:8-quart stainless-steel stockpot; wooden spoon or spatula; 7 half-pint (8 oz.) canning jars; ladle; funnel; large, deep stockpot with lid for water bath, fit with a wire rack; jar lifter or tongs


In your stockpot, combine the strawberries, lime juice, tequila and triple sec. Stir in the sugar and butter, if using. Cook the mixture at medium-low heat until all the sugar has dissolved, then increase the heat to medium-high and bring to a full rolling boil, stirring constantly.

Stir in the pectin, then return the mixture to a full rolling boil for 1 minute, stirring constantly.

Remove the pot from the heat and skim off any foam, then let the mixture cool in the pot for 5 minutes, stirring occasionally.

Using a funnel, ladle the jam into hot, sterilized jars, leaving 1/4-inch of headspace and wiping any drips with a damp paper towel. Top with sterilized lids and screw bands.

Process the jars (see tip) in a water bath for 10 minutes, then remove and let the jars cool. Jars can be stored in a cool, dry, dark location for up to one year.

TipTo process the jars, use a jar lifter to carefully load your filled jars into the hot water bath, making sure the jars do not touch the sides of the pot. There should be about 1 inch of space between the jars, and the water level should be at least 1 to 2 inches above the tops of the jars. Cover the pot and bring the water to a boil over high heat, then reduce the heat to maintain a gentle boil during processing. Start the timer after the water reaches a boil. When the processing time is complete, turn off the heat and remove the jars from the pot to cool undisturbed for 12-24 hours.

Check the seals on the cooled jars by pressing down in the center of each lid. If the lid is depressed and does not move when pressed, the jar is sealed. Unsealed jars should be stored in the refrigerator and the contents used within a few days.

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