Strawberry Margarita Preserves -- (from Bernardin Guide to Home Preserving 1996)

6 c prepared strawberries (hulled and halved)
2 c prepared tart apples (peeled, cored and chopped)
¼ c lemon juice
4 c granulated sugar
½ c tequila
7 tbsp triple sec
2 tbsp strawberry schnapps (OPTIONAL)

Combine strawberries, apples and lemon juice in a large stainless steel or enamel saucepan. Bring mixture to a full boil, stirring constantly to prevent scorching.

Add sugar to boiling fruit, stirring constantly until sugar is dissolved. Boil gently, uncovered, stirring frequently to avoid scorching, until mixture reaches gel stage, about 30-40 minutes.

Remove from heat and stir in tequila, triple sec and strawberry schnapps, if using. Return to heat and boil 5 minutes longer.

Ladle preserves into hot sterilized jar within ¼ inch of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to ¼ inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band until fingertip tight. Place jar in canner. Repeat for remaining preserves.

Cover canner; return water to a boil; process 5 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.

Makes 6 half-pint (250 ml) jars.

Comments: Easy to make - delicious

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