Lime and tequila marmalade
Photo by Uyen Luu
When limes are in abundance and you’re not busy making lime-based margaritas, try your hand at cocktail-influenced marmalades like this lime and tequila flavoured delight. Fun to add to a cocktail mix as well.
- Place a few small plates in the freezer.
- Wash and rinse the jars thoroughly, along with the matching lids and place into a low temperature oven of about 100-120C for at least 20 minutes.
- Wash the limes, peeling half of them. Discard the skins from these, chop the flesh into 1cm cubes and set aside in a bowl with as much excess juice as you can.
- With the remainder of the limes, cut lengthwise down the middle from top to bottom then thinly slice each half into semicircles about 3-5mm thick. Once again, keep as much of the juice from the chopping board as you can, and scrape into a wide rimmed heavy based pan or jam pan.
- Wash the lemon, finely zest and juice and add to the pan with the water.
- Bring to a boil, on a medium high heat, for at least 15 minutes to allow the skins to soften. Add the lime flesh and boil for a further 10-15 minutes.
- Once softened, add the sugar, stirring until it has completely dissolved.
- Keeping on the medium-high heat, bring back to a boil, stirring intermittently, allowing the marmalade to reach 104C for a further 20-25 minutes until setting point has been reached.
- Check this using the wrinkle test: remove from the heat, place a small dribble of marmalade on one of your frozen plates, place in the fridge for 1 minute, then gently push, checking of a wrinkle in the mixture.
- If the desired wrinkle hasn’t been reached continue to boil and test every 5 minutes until it has.
- Once ready add the tequila and ladle/pour marmalade into your warm, dry sterilised jars and seal immediately.
- Cool, label, date and store for up to 12 months. Once opened, keep in the fridge and eat within 3-4 months.