It’s all about the berries this time of year here in Lancaster and Berks. Being a bit busy on the road (Dan has a woodworking business) is hardly an excuse to not sneak in some necessary berry preserving. I’ve got Christmas gifts on my mind and this Blackberry Margarita Freezer Jam will be lovely this winter. If I can find time, you can find time.
Freezer jam is easy to prepare and is a perfect way to quickly save the flavor of summer. I’m keeping it simple with this recipe. If you have the time to simmer a batch of berries you could prepare it without the pectin and preserve it using the hot-water bath method versus this freezer method but that’s for another day. If you prefer the freezer jam without seeds bring the seeds and sugar to a simmer, to soften the berries (blackberries are very meaty) and either hand-press through a strainer or put through a food mill.
On to more serious matters. The amount of tequila, in this recipe, is perfect. If you prefer to substitute the tequila you may use water or ginger ale. Use this jam for more than just toast. Make a quick dressing by combining a bit of mustard, fresh garlic, vinegar and oil, water or orange juice. Use it as a glaze for roasted meat or fish. I dolloped a teaspoon into pre-baked vegan peach crumb muffins.
Makes 4, 8-ounce jars
- 1 pound blackberries or a mix of blackberries, blueberries, strawberries or red/black raspberries
- 1 - 1½ cups organic sugar
- ½ cup orange juice
- ¼ cup silver tequila
- 1 tablespoon lime juice
- 1 (1.75 oz.) packet or 6 tablespoons powdered fruit pectin
- Use a potato masher to break berries one layer at a time. Stir the sugar into the berries and allow to rest 15 minutes.
- After 15 minutes, in a medium saucepan, bring the orange juice, tequila and lime juice to a boil. Stir in the pectin and allow to boil for 1 minute, stirring constantly. Remove from the burner.
- Incorporate the berry mash with the pectin, stirring until evenly combined.
- Spoon into freezer safe jars, leaving ½” space and cap. Allow to rest in the refrigerator overnight to set.
- Keep refrigerated for 2 weeks or freeze for up to 1 year.