STRAWBERRY LIMONCELLO JAM
This is one of my top-selling jams at the farmers market during the spring. It's amazing over a scoop of fresh vanilla ice cream, on a toasted waffle, or served with fresh goat cheese and crackers. -Krystal Wertman, Humble, Texas
Provided by Taste of Home
Time 40m
Yield about 10 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine strawberries, water and lemon juice. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in limoncello and zest., Remove from heat; skim off foam. Ladle hot mixture into 10 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in a canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
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