Margarita Marmalade Recipe

Margarita Marmalade Picture

Because it’s citrus season right now here in wintery New York, today I’m sharing a recipe for marmalade – but not just any marmalade, one that will warm you up from the inside out.

This margarita marmalade is a fun twist on traditional lime marmalade. It’s perfect served many ways, such as on toast for an afternoon snack or as a glaze for grilled chicken breasts. I also like to serve it over a piece of crusty bread with some cream cheese as I do with hot pepper jam.

Just try not to eat it all straight from the jar – it’s addictive!

Margarita Marmalade Picture

Margarita Marmalade Recipe

Tracy R.
It’s a new twist on a classic favorite. Read on for our beloved Margarita Marmalade recipe!
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 5 1 jar
Calories 965.19 kcal


  • 20 medium Limes
  • 5.5 Cup Granulated Sugar
  • 1 tsp Sea Salt
  • 0.33 cup Tequila
  • 4 cup (8 fl oz) Boiling Water


  • Cut off the tops and bottoms of the limes, and score the peel of each lengthwise into quarters.
  • Remove the peel.
  • Place the pieces of peel into a medium sauce pan and fill with cold water until covered.
  • Bring to a boil over medium-low heat and boil for 10 minutes.
  • Drain and cover with cold water again, and return to a boil for another 10 minutes or until the peel is softened. Drain.
  • Using a spoon, scrape the pith from the peel. Slice the peel into very thin strips.
  • Using a knife, remove the membrane from the lime segments.
  • Place the fruit in a sauce pan. Add the cooked peel and water to the fruit, and bring to a boil over medium-high heat.
  • Reduce the heat and boil gently for about 30 minutes or until the fruit and peel are very soft.
  • Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.
  • Add the sugar to the lime mixture gradually, maintaining the boil. Stir in the salt and tequila.
  • Then boil hard, stirring constantly, until the mixture reaches the gel stage, about 25 minutes longer.
  • When you reach the gel stage, skim off any foam and ladle the hot marmalade into the hot jars, leaving 1/4″ headspace.
  • Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes.
  • Remove from the water and place the jars on a towel.
  • Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).


Calories: 965.19kcalCarbohydrates: 248gProtein: 4gSodium: 465mgSugar: 221.8g
Keyword Canning, Margaritas, Marmalades, Preserving
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