Zutaten für Strawberry Daiquiri Jam
- 4 cups (1 kg) fresh strawberries, hulled and sliced
- Crushed Pineapple
- 1/2 cup (120ml) fresh lime juice
- 1/4 cup (60ml) white rum
- Granulated Sugar
- Unsalted Butter
- Liquid Pectin
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Strawberry Daiquiri Jam? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Strawberry Daiquiri Jam
- Prepare your canning jars and lids. Bring a large pot of water to a boil for the canning bath.
- In an 8-quart stainless steel pot, combine the strawberries, crushed pineapple, lime juice, and rum.
- Gradually stir in the sugar and butter, ensuring the butter is fully incorporated.
- Over medium heat, bring the mixture to a boil, stirring constantly until the sugar is completely dissolved.
- Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. This is crucial for setting the jam.
- Stir in the liquid pectin, ensuring it's fully incorporated and no lumps remain.
- Return the mixture to a full rolling boil, stirring constantly and boil for exactly 1 minute (use a timer!).
- Remove the pot from the heat and skim off any foam from the surface of the jam.
- Let the jam cool slightly in the pot for about 5 minutes, stirring occasionally to prevent scorching.
- Ladle the hot jam into the hot, sterilized jars, leaving a 1/4-inch headspace at the top of each jar.
- Remove any air bubbles that may have formed by gently running a non-metallic utensil along the sides of the jars.
- Wipe the jar rims and threads with a clean, damp paper towel to remove any sticky residue.
- Center hot lids on the jars and screw on the bands until fingertip tight.
- Carefully place the jars into the canner, ensuring they are covered by at least an inch of boiling water.
- Cover the canner and bring the water to a gentle boil. Process 4-oz jars and 8-oz jars for 10 minutes; process 1-pint jars for 15 minutes.
- Remove jars from the canner and place them on a clean cloth towel, allowing them to cool completely undisturbed for 24 hours.
- After 24 hours, check the seals to ensure they have popped. Store successfully sealed jars in a cool, dark, and dry location.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
994g
Fat
1g
Carbs
84g
