Margarita Marmalade

Tracy R. | Sugarcrafter Updated

This Margarita Marmalade will satisfy the citrus lover in you. That hint of tequila will just make you want more!

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!

Margarita Marmalade Recipe

  5 Servings


  • 20 medium Limes
  • 5 1/2 cups Granulated Sugar
  • 1 teaspoon Sea Salt
  • 1/3 cup Tequila
  • 4 cups Boiling 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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Tracy R.

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.