recipe
Jams and Jellies

Strawberry Kiwi Tequila Mexican Freezer Jam – Freezer Jam Pectin

Nothing could be easier or as delicious. BERNARDIN® Freezer Jam Pectin lets you to make luscious homemade jam full of berries and fresh fruit flavour. All you have to do is crush, stir and freeze… or serve it right away!

Yield:

Makes about 5 x 250 ml jars

Prep Time:

10 minutes

Processing Time:

Processing Time Not Required

Difficulty:

Intermediate

Ingredients:

  • 1- 1/2 cups (375 ml) granulated sugar sugar or SPLENDA® No Calorie Sweetener
  • 1 pouch (45 g) BERNARDIN® Freezer Jam Pectin
  • 3 cups (750 ml) crushed strawberries, about 2 pints
  • 1 cup (250 ml) crushed kiwi fruit, about 4
  • Grated rind of 1 small lime
  • 2 tbsp (30 ml) tequila

Directions:

  • Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
  • Wash, hull and crush strawberries, one layer at a time; measure 3 cups (750 ml). Peel, crush kiwi fruit; measure 1 cup (250 ml). Add to strawberries with rind and tequila.
  • In a large mixing bowl, combine Freezer Jam Pectin and sugar or SPLENDA®until well blended. Stir fruit mixture into pectin-sugar mixture; stir 3 minutes.
  • Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
PRINTER FRIENDLY RECIPE

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

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