Strawberry jam (adapted from Better Homes and Gardens Canning)
3-4 cups chopped native strawberries
Squeeze of lime juice
1/4 cup framboise liqueur
1/4 cup triple sec
5 cups sugar
1/2 a pouch of pectin
Place chopped strawberries and liquids in a heavy bottom pot. Slowly add sugar and stir. Bring to a full rolling boil, stirring constantly. Continue to boil, skimming foam until jam reaches desired consistency. Meanwhile sterilize 1/2 pint jars in hot water bath.
Ladle hot jar into jars leaving 1/4 inch headspace, stir to remove bubbles, wipe jar rims with a clean towel. Adjust lids and screw on bands. Process jars for boiling-water canner for 5 minutes. Remove jars from canner and listen for jars to seal.
Makes 6 half pints.
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