Strawberry or Raspberry Margarita Preserve

Margarita Preserve

A combination of spirits added to traditional strawberry preserves creates a product with the pizzazz of expensive gourmet spreads. Use as a topping for cheesecake or as a spread.

Makes about 6 x 250 ml jars.

6 cups (1500 ml) halved strawberries, about 2 quarts (2 L)

2 cups (500 ml) chopped tart apples, about 4

1/4 cup (50 ml) bottled lemon juice

4 cups (1000 ml) granulated sugar

1/2 cup (125 ml) tequila

1/2 cup (125 ml) triple sec

2 tbsp (30 ml) strawberry schnapps, optional

• Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Wash, hull and halve strawberries. Measure 6 cups (1500 ml). Peel, core and chop apples. Measure 2 cups (500ml).

• Measure sugar; set aside.

• Combine strawberries, apples and lemon juice in a large, deep stainless steel saucepan. Bring mixture to a full boil, stirring constantly. Add sugar, stirring until dissolved. To reduce foaming, add 1/2 tsp (2 ml) butter or margarine to mixture, if desired. Boil gently, uncovered, until mixture reaches gel stage, about 30 to 40 minutes. (Gel test: Remove mixture from heat. Place a spoonful of mixture on plate in freezer for a few minutes; mixture is gelled when it does not run together when separated.)

• Remove from heat and stir in tequila, triple sec and strawberry schnapps, if using. Return to heat and boil 5 minutes longer. Remove from heat; skim foam.

• Quickly ladle hot preserve into a hot jar to within 1/4 inch (0.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more preserve. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining preserve.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

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