Start your canners, mason jars ready… it’s canning season, y’all!
First to the starting gate is the ever popular strawberry. Spring’s pride and joy, May’s main squeeze. Load up while you can, folks, because these beauties won’t last forever.
I was inspired to create this jam after seeing a similar concoction from Nashville’s own Bathtub Gin. I didn’t buy it, as much as I wanted to, because god knows I’ve got more than enough jam in my cabinets than is reasonable for two people (and it’s only June). Still, the combo stuck with me. I’ve done lemon and strawberry before, and I’ve done boozy jams too… so the addition of limoncello made perfect sense.
I wanted to post this in conjunction with a homemade limoncello recipe, but it still needs some work. The batch I made burns, and not in a good way. Maybe it was the everclear, or maybe I let it steep too long with the lemon, but regardless, the recipe isn’t quite ready to share so you’ll just have to wait. Luckily, I’ve got another batch of lemons on the way (thanks, Auntie Sal!) and as soon as it’s done brewing and is tested and confirmed against my quality control standards, I’ll post the recipe for y’all. But for now, I didn’t want strawberry season to hit you on the bum on its way out, so you can use store-bought limoncello (for now).
The lemon is subtle. The perfume of alcohol is subtle. Mostly you taste the strawberry, sweet (but not too sweet) with just a hint of tantalizing lemon. That’s why it’s important to use the best berries you can find. The kind that are red through and through, unworldly sweet and juicy, with a flavor that makes your eyes roll back in your head. These kinds of berries are usually a little imperfect, oddly shaped or barely brusied, and that’s ok: berries picked when they are perfectly ripe are going to get a little banged up. The short of it is, if you wouldn’t want to eat one by itself, it’s not going to be any better as jam.
While I didn’t make it out to pick my own berries this year (alas, time has not been on my side), I figured I’d fork over the extra $2/pound and buy a gallon of gorgeous berries from the farmers market. (When you really think about it, $15 vs $30 a gallon for pick-your-own vs pre-picked, that $15 really isn’t worth the gas, time, sweat, and effort that goes into picking a gallon of your own. But will that stop my little cheap heart from doing so in the future? Heck no.)
Strawberry Limoncello Jam
- 2 1/2 pounds hulled strawberries
- 1/4 cup lemon juice
- 2 cups granulated sugar
- 2 teaspoons Pomona’s Universal Pectin
- 2 teaspoons calcium water (included with the pectin)
- 1/3 cup limoncello
- Prepare canner and wash/sterilize 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.
- Place half of strawberries in food processor and pulse twice. Add remaining strawberries and quickly pulse twice more, until berries are coarsely chopped (do NOT liquefy). Alternatively, you can mash the ripe berries with a potato masher until chunks are reasonable in size. Measure out prepared fruit: you should have almost exactly 4 cups.
- Pour fruit into a large, heavy saucepan along with lemon juice and calcium water. Bring to a full rolling boil, stirring occasionally.
- Whisk together pectin and sugar until evenly incorporated. Whisk in to fruit, stirring vigorously until completely dissolved. Stir in limoncello (careful as it will spatter), and continue to stir until mixture returns to a full rolling boil. Remove from heat and let sit for 5 minutes, stirring occasionally and skimming off any foam that may have formed.
- Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
Did you make this recipe?
Let us know what you think!
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Bonus Printable Labels
You know the drill. Naked jars are a no no ’round these parts. A jam recipe isn’t truly finished until it’s signed, sealed, and packaged with a pretty label. So here you go – something a bit modern and edgy for your bold berries.
The downloadable PDF file includes eleven long labels, flexible to wrap around any jar, including my favorite hex jars (4oz and 6oz sizes pictured), but would also fit nicely around just about any shape jar. I like them stuck on slightly askew, but if you prefer them straight and level (hello, Ms. Type A) feel free.
To use, simply download the printable file by completing the form below. Print your labels onto full-sheet sticker paper, cut out, and apply directly to the (canned and cooled) jars.
Is it possible to make this without added pectin? I have some ripe strawberries I need to use and I do not have any pectin on hand.
No, you’d just end up with strawberry sauce. Google a recipe for a classic pectin-free Jam. It requires a lot more sugar to set. You could also add some naturally pectin rich fruit like apple (I’ve done something similar in a smaller quantity here: https://www.loveandoliveoil.com/2015/09/chocolate-cherry-tart.html).
You can also freeze the strawberries to make jam later when you have pectin!
I have made strawberry Jam with Ball’s Real Fruit Classic Pectin. Is it necessary to use Pomona’s Pectin with calcium water or can I just use the regular pectin?
Regular pectin requires a lot more sugar to properly set. If you want to use regular pectin, start with the basic strawberry jam recipe that comes with your pectin, then add the limoncello to that.
I love strawberry Jam and now in this post, you told to make the Strawberry Limoncello Jam at home. So, this post makes the easy for the interested people who like strawberry jam. After reading this post, i felt it’s not much difficult to do the procedure which mentioned here.
Looks fresh and wonderfully tasty!
The strawberryes looks so delicious!!
I can’t wait when I get some time so I can have a go at making some awesome strawberry jam. Thanks for the great recipe
This sounds so good! I love the limoncello twist, how delish! Pinning to my canning board! I can wait to start canning this summer……..
anyone ever tried this with Blueberries?????? I had a request for blueberry lemoncello jam recently.
I’m going to make this strawberry jam sometime in the coming week and I cannot wait to try it! Looks so delicious!
Strawberries jam is excellent. This jam is quite easy to be made. I’ll try this recipe.Thanks
I love strawberries very much, but never yourself strawberry jam, I’ll try to follow your recipe. Thank so much!
I made this jam last night, excellent, my whole family loves it. Thanks!
Thank you so much for your post! I love jam! It’s a great ingredient for breakfast and also anytime we crave for something tasty and sweet. My family and I usually make jars of homemade jam also, but every last times is my mom did. Now, this is my chance to serve it to my family.Thanks again!”
Wonderful article. thanks for putting this together! This is obviously one great post. Thanks for the valuable information and insights you have so provided here.
I love Strawberry. This sounds delicious! I want to try your way because it simplifies everything.
Can’t wait to try! you rock!!!
Hi , I love your website because you have such clever ideas. I had never thought about making limoncello before. Where did you get the recipe?
I loved the strawberry balsamic jam most from the three recipes, so unique and tantalizing test !
Just wanted to clarify. Am I using two teaspoons of the calcium water powder? Or two teaspoons of actual calcium water?
The calcium water, prepared as instructed in the pectin pack.
Love Strawberry <3 now you turn it to an awesome jam <3
soo very good. Planning on putting this in crepes with fresh strawberries
Thank you for putting this together. I followed your recipe and it turned out beautifully. I had never heard of Pomona’s pectin before and I am so happy now that I have tried it!! In looking at my jam and jelly recipes I thought I wouldn’t be able to make them any more because of the high sugar content. Thanks again!
This jelly sounds delicious. I checked out the link to the strawberry jalapeno jelly and I have a suggestion for you to try…strawberry habanero (or habanero strawberry as I use more habaneros than berries!). It is delicious and totally addicting. Habaneros are hotter, but have way more flavor than jalapenos. You won’t be sorry!
I love it. It is easy to do. I love Strawberry jam. Now I can do it myself. Thank you for your sharing :)
What lovely jam, Lindsay! <3
JAM WITH BOOZE?! My mornings just got WAY more promising! I want to spread this on toast….and basically anything else that I can get my hands on. Pinned!
Your knees are probably thanking you for getting berries from the farmers market. Looks like you scored a batch of beauties in the end. Have you ever tried sealing your jams with a layer of hot wax? With the right jar, and the perfect stamp, the effect is really attractive.
This sounds so good! I love the limoncello twist, how delish! Pinning to my canning board! I can wait to start canning this summer!!
This sounds delicious! Is it adults only or does the mixture cook long enough for the alcohol to cook out?
I have never seen a boozy jam before and I love how creative it is! Your photos are also very beautiful. Would you be interested in teaming up with Chicory and becoming a recipe partner?
You seriously make the best jam flavors!
These berries were so worth the splurge! You have me wanting to buy every mason jar at Michael’s so that I can stock my pantry with this berry goodness!
What a lovely flavor combination. It’s making me wish I hadn’t drank all my homemade limoncello! Ha! I’ll definitely be making this before strawberries are gone!
boozy jam?! i’m in! plus, strawberry and lemon is an amazing flavour combo :)