Strawberry Daiquiri Jam

Name: Strawberry Daiquiri Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 kg.
Ingredients: 850 g strawberries; 600 g jam sugar; Finely grated zest and juice 2 limes, keep separate; 3 tbsp. white rum

We’ve adapted this fruity cocktail into a jam you can spread on your morning toast, or layer in a bake. The rum works wonderfully with the strawberries (and doesn’t make it taste overly boozy).

By Georgie D'Arcy ColesPublished: 08 February 2024

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With turned the popular cocktail into a delicious jam!

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Yields:

1 kg.

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Cal/Serv:

Ingredients

850 g strawberries
600 g jam sugar
Finely grated zest and juice 2 limes, keep separate
3 Tbsp. white rum

Directions

1. Step 1Hull the strawberries and wash in cold water. Dry thoroughly with kitchen paper and quarter. Add to a large preserving pan and mix in the sugar. Cook over low heat, stirring frequently, until the sugar dissolves, about 10-15min.
2. Step 2Stir in the lime zest, increase heat to medium and bring to the boil. Bubble hard for 20min, or until setting point is reached. Mash the strawberries if you like a smoother jam at this point.
3. Step 3Remove the pan from the heat and using a slotted spoon skim off any surface scum. Stir through the lime juice and rum and pot into sterilised jars, top with a disc of baking parchment or waxed paper and seal. Leave to cool completely before serving.

SETTING POINT

To test the set, chill a saucer in the freezer. Remove pan from the heat and spoon a little jam on to the chilled saucer. Leave briefly to cool, then push the surface with your finger. If it wrinkles, the jam is ready. If it breaks to revel liquid, bubble for a few min more and test again (re-freeze saucer). Alternatively, test using a sugar or digital thermometer - the jam needs to reach a consistent 105°C.