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 Recipe
- 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).