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
4 thoughts on “Margarita Jam”
How long will this keep in the fridge? Can’t wait to try… sounds yummy!
Hi, you can refrigerate it with a lid for up to 2 month’s as well.
If you don’t wax but do hot water bath can, how long will it last?
If your jars seal properly using the hot water bath method they will last a long time. I’m sure they would last several month’s or up to a year for jelly/jam.