Strawberry Margarita Preserves

My children like to have something sweet yet not to sugary on their toast and waffles so I've decided to look around and see what I can make to satisfy their want for sugary sweet breakfasts with me knowing what is in it and making it healthy (or more healthy) than some of the store bought options out there today. I know not all preserves can be 100% healthy but I can keep some of those nasty chemicals out of my children's tummies if I make them myself and so I have. This is one of my boys favorite options.

Makes about 6 (8 oz) half pints.

You will need:
6 cups halved hulled strawberries (about 3 1/2 one pound containers)
2 cups chopped cored peeled tart apples (about 2 medium, I used Granny Smith)
1/4 cup lemon juice
4 cups granulated sugar
6 (8 oz) half pint glass preserving jars with lids and bands.
Optional ingredients:
1/2 cup tequila
1/2 cup orange-flavored liqueur
2 Tbsp strawberry schnapps

Directions:
1. PREPARE boiling water caner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. COMBINE strawberries, apples and lemon juice in a large, deep stainless steel saucepan ( you will need the depth for the foaming up that this recipe does, grows double in size). Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Reduce heat and boil gently, stirring frequently, until mixture thickens, about 25-30 minutes. Remove from heat and test gel. If liquid breaks from spoon in a sheet or flake, it has reached the gel stage. If get stage has been reached, stir in tequila, orange-flavored liqueur and strawberry schnapps, if using. Return to medium-high heat and bring to a boil, stirring constantly. Boil hard, stirring constantly, for 5 minutes. Remove from heat and skim off foam.
3. LADLE hot preserves into hot jars leaving 1/4 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot preserves. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4. PROCESS jars in a boiling water caner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

When sealed these preserves will last for 1 yr from date of making. Enjoy!

Below is a link to a chart to check for your altitude and boiling times for processing jars.

http://www.freshpreserving.com/guides/AltitudeCharts.pdf