Margarita Marmalade Recipe

With plenty of south-of-the-border flair, and a generous kick of tequila, this grown-up marmalade is just plain fun.


| July 2013


Preserving With Pomona’s Pectin 

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.

Before You Begin:  

Prepare calcium water.  To do this, combine 1/2 teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with 1/2 cup water in a small, clear jar with a lid. Shake well.  Extra calcium water may be stored in the refrigerator for future use.



Yield: 6 to 7 half-pint (8-ounce, or 236 ml) jars

Ingredients 







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