Margarita Marmalade: New Twist on an Old Favorite

Tracy R. | Sugarcrafter

This Margarita Marmalade will satisfy the citrus lover in you. Read on for an easy, delicious recipe!

Margarita Marmalade Picture

Because it's citrus season right now here in wintery New York, today I'm sharing a recipe for marmalade - but not just any marmalade, one that will warm you up from the inside out.

This margarita marmalade is a fun twist on traditional lime marmalade. It's perfect served many ways, such as on toast for an afternoon snack or as a glaze for grilled chicken breasts. I also like to serve it over a piece of crusty bread with some cream cheese as I do with hot pepper jam.

Just try not to eat it all straight from the jar - it's addictive!

  5 Servings


  • 20 medium limes
  • 5 1/2 cups granulated sugar
  • 1 teaspoon sea salt
  • 1/3 cup tequila
  • 4 cups water


  1. Cut off the tops and bottoms of the limes, and score the peel of each lengthwise into quarters.
  2. Remove the peel.
  3. Place the pieces of peel into a medium sauce pan and fill with cold water until covered.
  4. Bring to a boil over medium-low heat and boil for 10 minutes.
  5. Drain and cover with cold water again, and return to a boil for another 10 minutes or until the peel is softened. Drain.
  6. Using a spoon, scrape the pith from the peel. Slice the peel into very thin strips.
  7. Using a knife, remove the membrane from the lime segments.
  8. 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.
  9. Reduce the heat and boil gently for about 30 minutes or until the fruit and peel are very soft.
  10. Prepare your canning supplies. Bring the temperature 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.
  11. Add the sugar to the lime mixture gradually, maintaining the boil. Stir in the salt and tequila.
  12. Then boil hard, stirring constantly, until the mixture reaches the gel stage, about 25 minutes longer.
  13. When you reach the gel stage, skim off any foam and ladle the hot marmalade into the hot jars, leaving 1/4″ headspace.
  14. 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 minutes.
  15. Remove from the water and place the jars on a towel.
  16. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).


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Rating: 3.8 / 5.0 (36 Votes)
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About Tracy

Tracy fell in love with locavorism, and built a business out of Canning & Preserving. She shares all sorts of recipes on Sugarcrafter, and her passion for canning here, but we love her rhubarb jam most of all.

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    9 Comments New Comment Subscribe


    Do u not add any pectin???

    Tracy-rericha @ tara barrett

    Hi Tara - no, you do not need to add any pectin.

    @ Tracy R.

    ok, im going to try this today :) Thank you for getting back with me!!!!


    It says to add the cooked peel and water to the fruit, but it does not say how much water. Help!

    Tracy-rericha @ Dawna McKillip

    Dawna - Sorry about that! The recipe should be updated now to include the needed amount of water.


    Oooo, so clever! Loving the chicken idea with this.


    This sounds amazing...lime and tequila - some of my favorite things!


    I'm totally with Steph on this one. Any jam with booze is my favorite. :)


    Any jam with booze in it is good by me! :) Looks delicious!

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