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Strawberry Limoncello Jam

Total Time

Prep: 30 min. Process: 10 min.

Makes

about 10 half-pints

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
Strawberry Limoncello Jam Recipe photo by Taste of Home

Ingredients

  • 5 cups crushed strawberries (about 3 pounds)
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 6 tablespoons powdered fruit pectin
  • 7 cups sugar
  • 1/2 cup limoncello
  • 1 teaspoon grated lemon zest
  • 10 half-pint jars

Directions

  1. 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.
  2. 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.
  3. 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.
Canning Altitude
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutrition Facts

2 tablespoons: 75 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 19g carbohydrate (19g sugars, 0 fiber), 0 protein.

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