Margarita Marmalade Recipe

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Courtesy Pomona’s Universal Pectin
Laced with orange peels and loaded with limes, it’s perfect on croissants or even mini cornbread loaves for a wedding shower brunch.

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

Before You Begin:

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


12 medium-size limes, divided

4 medium-size oranges

1 1/2 cups (355 ml) water

3 teaspoons (15 ml) calcium water

1/2 cup (120 ml) tequila

1/2 cup (120 ml) orange liqueur

2 1/2 cups (500 g) sugar

4 1/2 teaspoons (13.5 g) Pomona’s pectin powder


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 1/4 cup (60 ml) 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 (2.5 cm) long.

5. In a large
saucepan, combine chopped fruit, sliced peels, 11/2 cups (355 ml) of water, and
the extra lime juice, if there is any (not including
the 1/4 cup (60 ml) 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 (1.2 L) 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 [60 ml]
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.


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.