Serviceberry Jam Recipe Recipes Recipes Recipe For Stuffed

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STRAWBERRY MARGARITA JAM



Strawberry Margarita Jam image

What could be better than 'eating' a strawberry margarita for breakfast?!? On toast of course! And don't worry, the alcohol burns off during the cooking process.

Provided by Miss Diane

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 13h10m

Yield 72

Number Of Ingredients 6

6 cups crushed strawberries
⅔ cup tequila
⅓ cup triple sec
⅓ cup lime juice
1 (1.75 ounce) package low-sugar pectin (such as Sure-Jell®)
6 cups white sugar

Steps:

  • Inspect 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until filling is ready. Wash new, unused lids and rings in warm soapy water.
  • Mix strawberries, tequila, triple sec, and lime juice together in a large stockpot. Stir in pectin and mix well. Bring mixture to a boil over high heat, stirring occasionally; continue to boil for 1 minute. Remove from heat and immediately stir in sugar all at once.
  • Return mixture to a boil and boil for 1 minute. Remove from heat. Stir steadily to mix fruit evenly throughout jam and prevent floating fruit, about 5 minutes.
  • Ladle jam into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 18.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 17.8 g

SASKATOON BERRY (SERVICEBERRY) PIE



Saskatoon Berry (Serviceberry) Pie image

This is one of the best Saskatoon berry pie recipes!

Provided by shortcutie

Categories     Desserts     Pies     Fruit Pie Recipes

Time 3h5m

Yield 8

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon salt
½ cup lard
¾ cup cold water, divided
4 cups saskatoon berries, or as needed
¾ cup white sugar
1 ½ tablespoons all-purpose flour
1 ½ tablespoons cornstarch
2 teaspoons lemon juice
1 tablespoon butter, cut into small pieces

Steps:

  • Whisk 2 cups flour and salt together in a large bowl; cut in lard with a knife or pastry blender until the mixture resembles peas. Add 1/4 cup cold water, 1 tablespoon at a time, tossing with a fork, until mixture is moistened just enough to form a ball when squeezed. Divide dough into two pieces, form each into a ball, and refrigerate until cold, about 1 hour.
  • Place berries and 1/2 cup water in a saucepan; bring to a boil. Reduce heat and simmer berries until tender, about 10 minutes.
  • Whisk sugar, 1 1/2 tablespoons flour, and cornstarch together in a small bowl. Stir sugar mixture into berries, return to a boil, and cook, stirring constantly, until filling is clear, about 2 minutes; stir in lemon juice. Cool filling to room temperature, about 30 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Roll one ball of pastry out on a lightly floured surface to fit an 8-inch pie plate; line pie plate with crust. Pour berry mixture into pie crust; dot with butter. Roll remaining pastry out for top crust, place over filled pie, and crimp edges tightly together.
  • Bake in the preheated oven for 15 minutes; reduce oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is bubbly, about 35 minutes.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 55.7 g, Cholesterol 16 mg, Fat 14.8 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 6 g, Sodium 303.1 mg, Sugar 26.1 g

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