An Inspired Cook

Do you remember the series of “Beautiful Cookbooks”?  I find myself flipping through the pages just to drool over the beautiful pictures, but I also find many recipes that I would love to try.  I ran across this recipe in the “Southwest Beautiful Cookbook” and I was intrigued.  The picture looked like a margarita in a jar and I wondered if it would taste as good as I imagined.  As it turned out it was a sinfully sweet version of a classic margarita that I could spread on a cracker, biscuit or muffin.

You’ll need some Tequila, Triple Sec, sugar, liquid pectin, lime juice and zest.

Juice enough limes to make 2/3 cup and zest 2 limes.

In a heavy saucepan, stir together the 2/3 cup Tequila, 1/3 cup Triple Sec, 2/3 cup lime juice, 3 cups sugar, and lime zest.  Bring to a boil over medium heat stirring until the sugar is dissolved.

Once the sugar is dissolved, stir in 1 packet (or 3 ounces) of liquid pectin for 1 minute.

Pour into 4 sterilized 1/2 pint jars.  To sterilize jars, place jars and lids in boiling water.

I wanted to set my jam in the pantry so I am going to seal the top with paraffin wax.  Melt 1 wax cube over medium heat in an old cooking pan.

When melted, spoon about 1/8 inch over the top to seal in the jam.  Once the wax has cooled and turned white, spoon another 1/8 inch.  Let the wax completely cool before sealing the lid on.  The jam should keep in the pantry for 2 month’s.

I sealed 3 jars with paraffin wax for the pantry and 1 jar will go in the fridge.





Margarita Jam (adapted from Southwest The Beautiful Cookbook)

2/3 cup Tequila
1/3 cup Triple Sec
2/3 cup Fresh Lime Juice
Zest of 2 Limes
3 cups Sugar
1/3 cup Liquid Pectin
Paraffin Wax, optional

In a heavy saucepan, stir together the Tequila, Triple Sec, lime juice, zest and sugar.  Bring to a boil over medium heat, stirring until the sugar dissolves.  Add the pectin and stir for 1 minute.  Ladle into hot sterilized jars and seal.  If sealing with paraffin wax, melt wax into a small saucepan and spoon 1/8 inch over the top of jam.  When cooled, spoon an additional 1/8 inch.  Let cool, then secure with lid and seal.  Will keep for 2 month’s in pantry or you may refrigerate for immediate use.

Makes 4 cups