Strawberry Daiquiri Jam & Margarita Jelly Recipe

I’ve notice a lot of people finding my blog by searching for Strawberry Daiquiri and Margarita Jam recipes…so I’m going to post the two recipes that I used.

I’ve been told by the few people that I gave them as gifts that the jams were wonderful! 😀 So, here you go!

Both jams are from the book 175 Best James, Jellies, Marmalades & Other Soft Spreads, by Linda J. Amendt.


2-1/4 Cups Crushed Strawberries
3/4 Cup Drained juice-packed crushed pineapple
2/3 Cup Freshly squeezed lime juice (use REAL limes, not the stuff from a jar)
1/2 Cup Rum
6 Cups granulated Sugar
1/2 tsp unsalted butter
1 pouch (3 oz) liquid pectin

For a uniform texture, cut strawberries into pieces before gently crushing them with a potato or vegetable masher.

For 2-1/4 cups crushed strawberries, you’ll need about 2 lbs or 5 Cups of strawberries.

1. Prepare canning and jar lids and bring water in the canning bath to a boil.

2. In an 8-quart stainless steel pot, combine strawberries, pineapple, lime juice and rum. Gradually stir in sugar and butter. Bring to a boil over medium hear, stirring constantly until sugar is completely dissolved.

3. Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil for 1 minute.

4. Remove pot from heat and skim off any foam. Let jam cool in the pot for 5 minutes, stirring occasionally.

5. Ladle hot jam into hot jars, leaving a 1/4 inch headspace. Remove any air bubbles. Wipe jar rims and thread with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip tight.

6. Place jars in canner, making sure they are covered by at least an inch of water. Cover and bring to a gentle boil, process 4-oz jars and 8-oz jars for 10 minutes; process 1-pint jars for 15 minutes (PLEASE CHECK THIS POST FOR HIGH ALTITUDE PROCESSING)

7. Remove jars from canner and place on a cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.



1-1/2 Cups Water
1 Cup fresh squeezed lime juice
1/2 Cup Tequila
1/4 Cup Triple Sec
4-1/2 Cups Granulated Sugar
1 Pouch (3-oz) Liquid Pectin
~ I added the zest of 3-4 limes

1. Prepare jars and lids and canning bath.

2. In a large stainless steel stockpot, combine water, lime juice, tequila, Triple Sec and sugar. Bring to boil over medium heat, stirring constantly until sugar is completely dissolved.

3. Increase heat to medium-high and bring to full boil, stirring constantly. Stir in Pectin (and lime zest if you want to add it). Return to a full boil, stirring constantly for 1 minute.

Follow steps 4-7 above (in Strawberry Daiquiri recipe).


Speedy Kosher-Style Dill Pickles

I’ve been asked by a few people for the recipe I use for my dill pickles ~ guess what?! I remembered to bring the book to work today! 😀

Speedy Dill Pickles ~
pg 102 from Canning & Preserving for Dummines, Karen Ward, Canning Instructor.

Prep Time: 30 minutes
Cooking Time: 5 minutes
Processing Time: 15 minutes for Quarts, 10 minutes for Pints
Yield: 3 quarts or 6 pints

4 pounds pickling cucumbers (I used my garden cucumbers the first time and they turned out great)
6 TBSP Kosher Salt
3 Cups distilled White Vinegar
3 Cups Water
1 TBSP whole mixed pickling spices
18 black peppercorns (I used the black, red, white peppercorns)
3 TBSP dill seed
Fresh dill springs (optional)
2 Cloves peeled garlic, halved into each jar

Start heating up your water bath while you do the rest below ~

1. Wash your cucumbers. Leave them whole if they’re smaller than 4″ in diameter. Cut larger cucumbers into slices or in halves or quarters.

2. Prepare your canning jars and two piece caps according to the manufacturer’s instructions. Keep jars and lids hot.

3. Combine salt, water, and vinegar in a saucepan. Bring the liquid to a boil over high heat, stirring occasionally to dissolve the salt. Keep liquid hot.

4. Snuggly pack the cucumbers into your prepared jars. To each QUART JAR add 1 tsp of pickling spices, 6 peppercorns, and 1 TBSP of dill seed. To each PINT JAR add 1/2 tsp pickling spices, 3 peppercorns, and 1-1/2 tsp dill seed. If you are using fresh dill add a sprig or two to each quart or pint jar in between the inside edge of the jar and the cucumbers. If you are using garlic you add it to this step too.

5. Ladle the hot liquid into your filled jars, leaving a 1/2 inch headspace in the Quart jars and 1/4 inch in the Pint jars. Completely submerge the cucumbers. If they protrude from the jar, adjust them until you have the proper headspace. Release any air bubbles with a non-reactive tool (wood or rubber ~ I use a small, flat wooden knife). Add more liquid to the jar if the level drops from releasing the any air bubbles.

6. Wipe the jar rims; seal the jars with the two piece caps, hand-tighten the bands. Process your filled jars in the water bath.

15 minutes for Quart Jars
10 minutes for Pint Jars

Start your time from the point of boiling!

See chart below for increased time if you are above sea level ~ I have to add an extra 10 minutes of bath time for all of my canning.

High-Altitude Processing Times
1,001 – 3,000 5 minutes
3,001 – 6,000 10 minutes
6,001 – 8,000 15 minutes
8,001 – 10,000 20 minutes

Remove the jars and place them on a clean kitchen or paper towel away from drafts. After the jars cool completely, test the seals. If you find jars that haven’t sealed, refrigerate and use them with 2 months.

I love listening for the pinging of the jars…sweet music to a canners ears! 🙂

Maple Nut Scones with Pear Butter

I’m going to post some recipes today ~ here is one that was just emailed to me from Raley’s (where I grocery shop) ~ sounds delicious! Dill Pickles and Jam/Jelly recipes will be in another post.

Maple Nut Scones with Pear Butter (from Raley’s Recipe Center)


Pear Butter:
1 large very ripe Bartlett pear, peeled,
cored and mashed
1/4 cup softened butter (no substitutions)
1 tbsp. pure maple syrup

3 cups flour
1/3 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, cut into pieces
3/4 cup buttermilk
1 tsp. imitation maple flavor
1 cup peeled and diced Bartlett pears
1/2 cup chopped pecans
1/2 tbsp. sugar (for topping)

Prep time: 30 minutes
Cook time: 35 minutes total

To prepare butter: Simmer mashed pear in a small saucepan over medium heat for 15 minutes or until liquid has evaporated. (Pear will start sticking to the pan at this point.) Let cool slightly; stir in butter and maple syrup. Let stand at room temperature to thicken. Butter can be prepared ahead, if desired, and stored in the refrigerator up to 1 week.

To prepare scones: Preheat oven to 400°F. Combine dry ingredients except 1/2 tbsp. sugar in a medium bowl. Cut in butter with a pastry blender until butter is the size of peas (do not overmix). Stir in buttermilk, maple flavor, pears and pecans. Turn mixture onto a lightly floured board and knead several times until dough is smooth. Press into a 10-inch circle and cut into 10 wedges with a sharp knife. Place wedges 1 inch apart on a baking sheet lined with parchment paper. Sprinkle lightly with 1/2 tbsp. sugar. Bake for 20 minutes or until golden brown on top. Serve warm with Pear Butter.

Makes 10 scones.

Nutrition Per Serving: 340 calories, 5 g protein, 20 g total fat (10 g sat., 0 g trans), 38 g carbohydrate, 3 g fiber, 9 g sugar, 40 mg cholesterol, 320 mg sodium, 8 points