Pastry chef Camilla Wynne traded a restaurant job to craft whimsical small batch preserves for her Montreal company, Preservation society. She says, “This jam is a springtime variation on our popular Marmgarita marmalade. The result is a heady jam cocktail, delicious over ice cream or cheesecake, in plain yogurt, or just on its own.”
3 cups water
1.5 kg strawberries ( about 4 pint baskets)
4 1/4cups sugar
juice of 2 lemons
2 teaspoons kosher salt
1 teaspoon citric acid
5 tablespoons silver tequila
3 tablespoons triple sec
Quarter the limes lengthwise and slice them as thinly as possible. Place them with the water in a bowl and soak overnight.
The next day bring the limes and water to a boil in a large, heavy saucepan. Reduce heat and simmer until limes are tender and most of the water has evaporated, about one hour.
In the meantime, wash, hull and halve the strawberries (or quarter if large), and mix with the sugar in a large bowl. Allow to macerate until limes are ready.
Put a small plate in the freezer, and sterilize your jars according to the manufacturer’s instructions.
When the limes are ready, add the strawberry-sugar mixture and the lemon juice. Increase heat until medium high and boil until froth subsides and bubbles become regular and sputter violently. Stir frequently. The jam is ready when a teaspoon of the mixture spends two minutes on the plate in the freezer then wrinkles when pushed gently with the index finger.
Remove from heat and stir in the salt and citric acid. Let rest, stirring often, for five minutes. Stir in tequila and triple sec. Fill sterilized jars to within a 1/4 “ of the rim, seal with lids, and heat process five minutes in a hot water bath.