Margarita Marmalade

Margarita Marmalade with mini-cornbreadsExcerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)

Allison says, “With plenty of south-of-the-border flair, and a generous kick of tequila, this grown-up marmalade is just plain fun. Laced with orange peels and loaded with limes, it’s perfect on croissants or even mini cornbread loaves for a wedding shower brunch.”

Yield: 6 to 7 cups

Before You Begin:

Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water may be stored in the refrigerator for future use.

Margarita Marmalade Ingredients

12 medium-size limes, divided
4 medium-size oranges
1½ cups water
3 teaspoons calcium water
½ cup tequila
½ cup orange liqueur
2½ cups sugar
4½ teaspoons Pomona’s pectin powder

Margarita Marmalade Directions

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.

2. Slice 2 of the limes in half and squeeze out their juice, discarding the seeds and peels. Divide the juice, reserving ¼ cup of the lime juice for later use. Then, set aside extra lime juice (if there is any) in a different container.

3. Wash the oranges. Peel oranges and remaining limes, and set aside peels from 2 of the oranges, discarding all remaining peels. Remove and discard seeds, excess white pith, or fibrous parts of the membrane from the flesh of the fruit. Chop the flesh of the fruit.

4. Using a paring knife, scrape off and discard the inner white part of the reserved orange peels. Slice the peels into thin strips, about 1-inch long.

5. In a large saucepan, combine chopped fruit, sliced peels, 1½ cups of water, and the extra lime juice, if there is any (not including the ¼ cup reserved juice). Bring mixture to a boil over high heat. Reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Remove from heat.

6. Measure 5 cups of the cooked fruit (saving any extra for another use), and return the measured quantity to the saucepan. Add calcium water, the 1/4 cup reserved lime juice, tequila, and orange liqueur and mix well.

7. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.

8. Bring fruit mixture back to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the marmalade returns to a boil. Once it returns to a full boil, remove it from the heat.

9. Can Your Marmalade: Remove jars from canner and ladle jam into hot jars, leaving 1/4 inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

TIP: Paring Peels
Unlike other citrus fruits, lime peels can be difficult to remove with your fingers. If you have trouble, carefully use a paring knife to slice the peel off.

Like this recipe? You might also like: Sunrise Marmalade, Mimosa Jelly, Merry Mulled Merlot Jam

sunrise marmalade on toast

Sunrise Marmalade from Preserving with Pomona’s Pectin by Allison Carroll Duffy

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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3 thoughts on “Margarita Marmalade

  1. My Margarita Marmalade came out more bitter then we like ? I do feel I did everything right; can I redo with more sugar ? Or is this normal for this recipe being a marmalade ? Thank you.

    • Hi Dorene,
      As Allison says in her introduction to the Marmalade section of the cookbook: “I find marmalades to be a soulful, intriguing combination of straight-up sweetness, beautifully tempered by just the right amount of sour and bitter.”

      That said, everyone’s taste is different so yes, it is fine to redo with more sugar. Here is how you can do that from one of the questions and answers on our FAQ page.

      What if I open a jar of my jam or jelly and it isn’t sweet enough to suit my taste?

      For an immediate fix, gently stir some additional sweetener into the jar.

      Another option is to empty the jar into a small saucepan. Add the sweetener you want to the mixture in the pan and bring to a boil, stirring well for 1 minute. Put the hot mixture into a clean, hot jar and put on a washed lid. Eat when thoroughly cool and the mixture has re-jelled.

      If you want to fix a whole batch at once, pour the contents of all the jars into a pan – remove lids carefully if they haven’t been on the jars for very long and you want to re-use them. Add more sweetener. Bring the mixture to a good boil. Boil and stir for 2 minutes. Jar and process according to the Recipe sheet that comes with Pomona’s Pectin.

      I hope this helps. Thanks for using Pomona’s Pectin, and happy jamming!

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