I spent most of Sunday working with Strawberries and pulled out my copy of the new Better Homes and Garden Magazine to try out a few recipes. The three I worked on are the Strawberry Margarita Jam, Strawberry Ginger Ale, and Strawberry Kumquat. I changed the base recipe of the Strawberry Jam so that I could do smaller batches of the Ginger Ale and Kumquat.
Strawberries are easy to work with and at this time of the year they have been super inexpensive and really sweet. At the advice of a few family and friends I am trying to find the baskets that have the smallest ripe strawberries. I didn’t realize until recently that the inside of a large strawberry has way too much white part which is dry and tasteless. As a result I am much choosier about my “picking”.
Let’s get to the recipes!
Strawberry Margarita Jam
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| Strawberry Margarita Jam |
3 cups strawberries (crushed) (6 cups whole berries)2/3 cup lime juice
1/2 cup tequila
1/4 cup Triple Sec
4 cup sugar
6 oz liquid (pectin)
Food processor or mash the strawberries. I used my “bullet” blender for a really smooth consistency. In a large pot, mix together strawberries, lime juice, tequila, and Triple Sec. Stir in sugar, bring to a boil over high heat. Immediately stir in pectin and remove from heat. Skim off foam.
Ladle into sterilized jars to within 1/4 inch from rim. Wipe rims clean. Apply lids and rings. Process in boiling water bath for 10 minutes.
The other two recipes started with the same base strawberry jam.
Strawberry Base Jam
4 cups strawberries
1 cup sugar
3 T. Ball Flex Batch no sugar pectin
2 T. bottled lemon juice
2 T. bottled lemon juice
For Strawberry Ginger Ale Jam:
Add ½ cup Ginger Ale after skimming the foam before ladling into jars. Fill jars to ¼” headspace, add hot lids, and process in water bath at a full boil for 10 minutes.
For Strawberry Kumquat Jam:
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| Strawberry Kumquat Jam |
In a small saucepan bring 1 cup quartered kumquats(seeds removed) and 1 cup water to boiling, reduce heat. Simmer covered for about 20 minutes or until kumquats are tender, drain. Add kumquats to berries. Fill jars to ¼” headspace, add hot lids, and process in water bath at a full boil for 10 minutes.
5 comments:
Thanks for testing some of these recipes! I picked up that magazine too. I was surprised to actually find something useful in the check out aisle. I have yet to try anything, but surely will this season.
I was surprised as well since I found the magazine at a UPS/gift store on their magazine rack. I usually find lots of cooking ones but my hubby snatched it up and said this magazine has your name written all over it!
Hoping to work on the pickle and squash recipes this next week. I think that they did a good job on the pictures which are key to so many canners! Thanks for the comment Karen.
I just noticed and nabbed this magazine yesterday, but was really surprised by some of the recipes that contained a hefty amount of butter and oil, like the onion conserve (which looks delicious!) and the buttered peach/nectarine one.
I thought that amount of fat was a no-no in BWB?
Aside from that, I was pleasantly surprised by the recipes, lots of variety and variations I had never seen before.
@Locavore - There are some recipes in the magazine that I wouldn't consider "safe". I found a few which I did and posted on this site that I may have adjusted for more acid. The raspberry chocolate recipe uses real chocolate which has butter and milk solids and is not safe for canning. I recently found a "safe" Marinated Pepper recipe that was from my MFP class. I am excited to taste it in a week or so, but have sent a note to my teachers how to better explain the science behind this recipe be ok and other are not!
I was so excited about the margarita recipe so I tried it last Tuesday- but it hasn't set yet. It was very soupy with adding the alcohol. Do you have any suggestions for fixing it?
Also, fyi- Better Homes and Gardens has re-releasing the Canning magazine from last year- I saw it at Sam's Club today- although when I flipped through it, I didn't see the margarita recipe.
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