Ingredients:

7-8 limes, depending on size

7-1/4 c. water

7 c. granulated sugar

1/3 c. tequila

Directions:

1. Cut the limes in half and juice them all. Pour the juice along with the water into a large stainless steel pan. Scrape the membrane and pips out of the juiced lime halves and save it in a bowl.

2. Chop the membranes up either by hand or in a small food processor, then sit on top of a square of muslin/cheese cloth and then gather up the edges and tie securely with string. Drop it into the pan, tying it to the handle so it doesn’t bob about too much.

3. Next finely slice the hollow lime halves into the thinnest strips you can manage and pop them into the pan to soak overnight – they’re pretty tough so it’s worth doing this to make your marmalade softer to eat.

4. The next day bring the pan to a boil with the lid on, then turn the heat down to the lowest setting and allow to simmer for two hours. Your kitchen will smell of zesty citrus.

5. Meanwhile, place your sugar into an ovenproof bowl and warm up in a low oven. Wash your jam jars in hot soapy water, rinse with hot water then air dry in the oven.

6. Remove the muslin wrapped lime innards from the pan, squeezing gently to remove any excess juice. Add the warmed sugar and dissolve over a low heat, then turn the heat up until the liquid churns up into a rolling boil. Take your jars out of the oven and place onto a wooden board or towel. Pour approx. one teaspoon of tequila into the bottom of each jar.

7. Keep the rolling boil up until you reach setting point. This can take 5 minutes. Keep checking by plunging a wooden spoon into the marmalade, lifting out and twisting until the liquid runs off. If you’re left with a droplet that hangs stubbornly from the spoon like a flake without dripping, then you’ve reached setting point. Don’t fret, just keep boiling until it happens. Turn the heat off and push any scum that’s formed on the surface to the side with a metal spoon and then lift out and into a bowl.

8. Ladle the marmalade into a pitcher and pour into the jars and fill to just under the brim and then seal with lids. Allow to cool completely before labelling.

Bon Appetit!