Strawberry Margarita Preserves ~ No Pectin ~ How To Make Strawberry Preserves Without Pectin

#canning #strawberries #margarita
These strawberry preserves are something special. Sweet summer strawberries with boozy margarita flare. This gourmet spread is perfect for gift giving. Spread on a scone, spoon over vanilla ice cream or cake or eat straight from the jar. You're gonna love this one!
6 c. hulled halved strawberries
2 c. chopped cored peeled tart apples
1/4 c. lemon juice
4 c. granulated sugar
1/2 c. tequila
1/2 c. orange flavored liqueur
2 T. strawberry schnapps
Ladle hot preserves into hot half pint jars (8 oz.), leaving 1/4" headspace. Wipe jar rim. Center lid and apply band to fingertip tight.
Process for 10 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes
Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.
Recipe Source: Ball Complete Book of Home Preserving: amzn.to/2HshS6t
How to test for gel stage: nchfp.uga.edu/how/can_07/jell...
Canning with less sugar: extension.psu.edu/canning-wit...
This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.
Recommended products I use:
As an Amazon Associate I earn from qualifying purchases. If you purchase through links on this post, I make a small commission at no additional cost to you. All proceeds will be used to support my channel.
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Roots & Branches Multi Use Canner: amzn.to/3aw3Wkn
All American 915 Pressure Canner: amzn.to/2VtHhku
Ball Complete Book of Home Preserving: amzn.to/2HshS6t
Ball Blue Book: amzn.to/3cL1B6J
All New Ball Book: amzn.to/2yCjgyy
Food In Jars: amzn.to/3gY1sOI
Small Batch Preserving: amzn.to/32ZSxr8
Amish Canning Cookbook: amzn.to/3i0aYlT
Homestead Canning: amzn.to/2Z7RaWu
The Canning Kitchen: amzn.to/2KsO1sp
Ball Freezer Jars: amzn.to/2xPyy3b
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Ball Pint Jars: amzn.to/2xUCCyR
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Sterilite Shelves: amzn.to/3cEsAkf
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Clear Jel for canning: amzn.to/32d3wP4
My Canning Playlist: ua-cam.com/users/playlist?list...
🌸🌸 My FB Group: 🌸🌸 / 43205
Enjoy!
xo~Carol
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[@tracyg4783]

Oh my! That sounds so yummy, I can’t wait to try this.

[@rhondadorst3553]

Thank you for all the added advice. I've made a lot of jams and jellies but always with pectin. I just ordered a candy thermamitor. Wish me luck. I think my family will love this one.

[@HwrightKctcs]

I really enjoy watching you and other canners make items that are in books that I have. I’m new to canning and a visual learner. Thank you. And I’ll be making this.

[@TjTracyThomas]

I was excited to see what you were going to teach us next. This could be interesting for gifts!

[@PDXTundra]

This looks delicious! Thanks!

[@roninboxers]

Oh perfect!!

[@roninboxers]

I love how you make a recipe then critique it with changes you would make in future

[@luv46kdz]

This looks lovely 🥰 I’ll have to grab some strawberries and make it ❤

[@jimmie200]

Great instruction! You always explain each step really well so there is no question what to do next. This recipe looks delicious, too.

[@ramonaharris5255]

Carol this sounds amazing I think it’s a mess try for Christmas gifts that would be awesome thank you so much!!

[@KoniB.]

Holey Moley, that looks delicious! Can't wait for it to cool off a bit so I can get back to canning. 103* here in the Great State of Texas, with the humidity making the "feels like" 112*

[@CAROMEL1]

This recipe looks good. Does the alcohol cook off?

[@carol-thriftychichousewife6231]

Yes it cooks off and you’re just left with wonderful flavor 😁

[@traceyfearon2351]

When I preserve strawberries sauce of any kind my berries get mushy and bland colored. How do I avoid that?

[@carol-thriftychichousewife6231]

I’m not sure why that would happen if you’re following proper canning guidelines. Canning any fruit in a sugar syrup will help retain texture and color.

[@mermaidtails4391]

If you are doing a jam, avoid pre cooking and overcooking the berries unless you need to add pectin. The only time I actually cook my berries or other fruit, is in the one minute for the pectin, then the 3 minutes after adding the sugar. My fruit jams are all hold their shape with a little bit of firmness and all the beautiful color. People always seem to overcook the fruit and it’s not necessary.