Sunday, February 17, 2008

Margarita Preserves, v.1.0

As promised. But since I was too lazy to remove the rind last night, I decided this would be far too bitter as a marmalade. So I end up removing the rind and peel during cooking, and adding pectin to compensate, kind of like a jelly. Since it was still bitter, I added some salt to cut the bitterness. The resulting jelly reminds me a lot of margaritas, and I think you'll really enjoy it.

The yield may vary; this time I netted four pint-sized jars and a half-pint.

Jason's Margarita Preserves 1.0

10 large limes
4 C water
5 C sugar
2 3-ounce packages liquid pectin
1/2 C lime juice
1 T salt
4 drops blue food coloring
15 drops yellow food coloring
1/2 shot tequilla (optional)


Slice limes into thin slices. I use the food processor for this. Put into large plastic bowl with lid and cover with water. Refrigerate overnight.

Transfer lime mixture to stockpot. Heat to boiling over high heat, stirring frequently. Stir in sugar and salt.

Reduce heat to low; cover and simmer, stirring occasionally, until lime mixture is very soft and most pulp has fallen off the rind, about 1 hour. With strainer, remove remaining lime pieces. If desired, add the tequilla. Bring mixture to boil and stir in liquid pectin, reduce heat and simmer 15 minutes, stirring occasionally. Add food coloring, if desired.

Meanwhile, prepare five 1-pint canning jars with their lids and bands for processing. This can be done in a water bath, but I prefer to use the pressure cooker.

Using jar funnel, pour resulting marmalade into jars, leaving 1/4 inch headspace. Wipe the rims and cap with lids, leaving rings 1/8 turn from closed. Gently place into pressure cooker, two or three at a time, and close lid to cooker. Once cooker reaches pressure, reduce heat to maintain pressure and process for 15 minutes. Depressurize cooker using vent method and carefully remove jars. Let stand upright on a wire rack undisturbed for 12-24 hours.

If a jar doesn't seal after two attempts in the cooker, then let it cool and put it in the refrigerator. This one's yours to try first.
Yield: 3 1/2 pints

1 comment:

Jason B said...

Update: Make that margarita lime sauce. It doesn't look like it's going to set correctly. I recommend omitting the alcohol, and reducing the amount of water to three cups.

So what am I going to do with this? I think it'll make a great base for a grilled chicken glaze.

When your culinary experiments don't turn out quite right, don't let it get you down. There's usually more than one option.