Margarita Marmalade (foodfanatic)

20 medium limes
5 1/2 c sugar
1 t sea salt
1/3 c tequila
4 c boiling water

Cut off the tops and bottoms of the limes, and score the peel of each lengthwise into quarters. Remove the peel. Place the pieces of peel into a medium sauce pan and fill with cold water until covered. Bring to a boil over medium-low heat and boil for 10 min. Drain and cover with cold water again, and return to a boil for another 10 min or until the peel is softened. Drain. Using a spoon, scrape the pith from the peel. Slice the peel into very thin strips. Using a knife, remove the membrane from the lime segments. Place the fruit in a sauce pan. Add the cooked peel and water to the fruit, and bring to a boil over medium-high heat. Reduce the heat and boil gently for about 30 min or until the fruit and peel are very soft. Prepare your canning supplies. Bring the temp of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. Add the sugar to the lime mix gradually, maintaining the boil. Stir in the salt and tequila. Then boil hard, stirring constantly, until the mix reaches the gel stage, about 25 min longer. When you reach the gel stage, skim off any foam and ladle the hot marmalade into the hot jars, leaving 1/4″ head space. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 min. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).



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