Margarita Marmalade

READY IN: 1hr 30mins
YIELD: 3 cups




  • Zest the limes, measuring 6 tablespoons to ½ cup lightly packed lime peel (The strips of peel should be no wider than about ¼ inch).
  • Using a sharp knife, peel off the white pith from the limes and discard it.
  • Chop lime fruit, eliminating the seeds; measure 1 1/3 cups of pulp.
  • Place the zest in a heavy nonreactive saucepan; cover with water.
  • Bring to a boil over high heat; boil 1 minute, and pour off water.
  • Add the chopped pulp and 3 cups water to the pan; let the mixture stand, lightly covered, for at least 4 hours or up to 24 hours.
  • Sterilize 3 half-pint canning jars.
  • Bring the mixture to a boil; boil until the fruit and zest are tender (about 10 minutes).
  • Measure the fruit and its liquid and add an equal amount of sugar.
  • Bring the mixture back to a full rolling boil; boil until it gels, which may be as little as 3 minutes more since it is already hot.
  • Spoon a teaspoon of the marmalade onto a chilled saucer; let the mixture sit for about 10 seconds, then tip the sauce of bit; if the liquid separates and runs like water across the plate, it is not done yet.
  • Test every minute or two, until the marmalade holds a soft shape.
  • Stir in the tequila and Triple Sec.
  • Pour the marmalade into the jars, leaving at least ¼ inch headspace.
  • Cover, cool, and refrigerate, or process in a boiling-water bath for longer storage.
  • Store upside down for the first few hours to help distribute the fruit evenly.
  • It takes at least several hours for the marmalade to set up.
  • It keeps refrigerated for several weeks.