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).

20 thoughts on “Strawberry Daiquiri Jam & Margarita Jelly Recipe

  1. Pingback: 101 Homemade Jam, Jelly & Marmalade Recipes :

  2. Have you tried artifical sweeteners in makig your jams and jellies?
    I am experimenting with splenda; and have make a strawberry margarita jam, champagne jelly, and wine jelly. I have noticed the jelly starts separating after a few days. This has been happening with jars that I have been sampling with and remaining jelly that I keep in the frig. Do you think this may be the result of the splenda?

    Thanks for your input.

    • In answer to your first question…no, I’ve only used sugar. It’s probably a good guess that the splenda is the problem. There may be recipes out there that take into account that you’re using splenda instead of sugar.

      • You can find recipes on the web, however, they will still separate. You will also find that they have a terrible after taste. I made them for diabetic friends, and no one liked the taste. I tried Spenda and other sweeteners.

  3. If you’re going to use Splenda, or other artifical sweetener, you need to use the “No Sugar, Low Sugar Pectin; not regular pectin. This maybe the cause of the separation.

  4. Hi

    I loved your strawberry jam and I plan to make your pickles this weekend. Do you have any other jam recipes?

  5. I made the strawberry daiquiri last night everything sealed great but he jam separated and didn’t set. I didn’t follow perfectly though and we are going to make another batch tonight. I had a tiny bit of strawberries left over so instead of a 1/4 I ended up with a 1/2 cup. I omitted the butter and used 1.75oz powdered pectin instead of liquid. Should I have added more pectin? I looked online and most everything said That was the equivilant of 3oz of liquid pectin. It smelled so good!

    • Sorry, just saw your comment. Good thing about jelly failures is that they make great syrup for french toast and pancakes! 🙂 I have never made this recipe with powdered pectin, only liquid and it set every time. Not really sure how to help you. Maybe you didn’t bring it to a full boil for the amount of time needed…

  6. wow…I’m late to the party in discovering these recipes…I haven’t made the strawberry yet, but we have already eaten ALL of the margarita jelly…awesome recipe! Thanks for making it available for us!

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