Margarita marmalade
Feel like a secret tipple in the afternoon? Well, you can with our tequila-infused marmalade. This zingy spread celebrates the bright flavours of citrus with a good helping of sugar to sweeten the deal, plus that all-important splash of tequila for a little bit of party. This fun condiment makes the perfect addition to fluffy scones and whipped cream, or can be dolloped onto whatever tickles your fancy. Enjoy!
Recipe note: Begin this recipe a day ahead.
Ingredients (4)
- 1kg limes
- 1.5kg white sugar
- 1/2 cup (125ml) tequila
- Scones and whipped cream, to serve (optional, see notes)
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Cut and discard both ends of limes.
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2.Thinly slice limes over a large bowl to catch the slices and the juice (we used a mandoline). Add 6 cups (1.5L) water and soak, covered, overnight.
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3.Transfer limes and water to a large saucepan and bring to the boil over high heat. Boil for 30 minutes, or until very soft (you want to be able to squish the rind between your fingers). Add sugar, reduce heat to medium and stir for 2 minutes, or until sugar is dissolved. Increase heat to high and bring to the boil. Boil, stirring often, for 15 minutes, or until marmalade is set when tested (see notes). Remove from heat.
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4.Stand for 5 minutes to settle, then use a large spoon to remove any impurities that have risen to the top. Add tequila and stir well. Pour hot marmalade into warm sterilised jars (see notes) and seal. Set aside to cool (see notes). Serve marmalade with scones and whipped cream, if desired.
Recipe Notes
To test if jam is set, place a small plate in the freezer as you start to cook fruit. Drop a small spoon of jam on plate. Freeze for 2 minutes. Pass a finger through the jam; if it wrinkles and doesn’t run, it’s set. If jars are too hot, rind will rise to the surface. If this happens, flip jar while still warm every 10-15 minutes to distribute rind more evenly. Store in a cool, dark place, then in the fridge once opened.
For the ultimate CWA scone recipe, click here.
How to sterilise jars:
The best way to sterilise jars is by running them, and any rubber seals and lids, through the hottest cycle in your dishwasher. Otherwise, wash in very hot soapy water, rinse under very hot tap water and then place jars and metal lids (no seals) directly on the shelves in a preheated 120°C/100°C fan-forced oven until completely dried. Allow seals and non-metal lids to dry on a clean towel in direct sunlight, turning a few times until completely dry.
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