recipe
Jams and Jellies

Kiwi Margarita Freezer Jam

Tequila gives this jam a Margarita “zip”. Try it over ice cream or on sponge cake.

Yield:

Makes abour 4-5 x 250 ml jars

Prep Time:

10 minutes

Processing Time:

Processing Time Not Required

Difficulty:

Beginner

Ingredients:

  • 1- 1/2 cups (375 ml) peeled & crushed kiwifruit, about 5-6 medium
  • 2 small limes, zest and juice
  • 3- 3/4 cups (950 ml) granulated sugar
  • 1 pouch (85 ml) BERNARDIN® Liquid Pectin
  • 3 tbsp (45 ml) Tequila

Directions:

  • Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
  • Wash, peel and crush kiwifruit, one layer at a time. Measure 1 -1/2 cups (375 ml) into a large bowl. Wash limes; finely grate zest of 1 lime; add to kiwifruit.
  • Stir in all the sugar. Mix well; let stand 10 minutes.
  • Squeeze entire contents of liquid pectin pouch into fruit-sugar mixture. Squeeze juice from limes to measure 2 tbsp (30 ml); add to mixture. Add Tequila. Stir 3 minutes longer.
  • Ladle jam into clean jars to within 1/2 inch (1 cm) of top rim (headspace). Wipe jar rim removing any stickiness. Apply lids tightly. Let stand at room temperature until set, about 30 minutes.
  • Refrigerate up to 3 weeks, freeze up to 1 year, or serve immediately.
PRINTER FRIENDLY RECIPE

www.bernardin.ca
A subsidiary of Newell Brands Canada ULC

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