Meet my newest favourite preserving book: The Preservatory by Lee Murphy. Lee preserves the bounty of Vista D'Oro Farms & Winery located in Southern B.C. Amazing recipes!
I've made this recipe with Canada's Siempre tequila plata, an multiple award winning tequila, distilled in the town of Tequila Mexico.
This preserve can be served with cheese, garnish a cake or in
To make about 14 - 250ml jars.
5 lbs sugar, divided
2 cups water
3 cups apple pectin
1/2 cup fresh lemon juice
2 tbsp smoked salt
1/2 cup Siempre tequila
Rinse the limes, cut in half, then thinly slice
Combine the lime slices with 1 lb of sugar and the water in a large saucepan/preserving pan. Bring to a simmer and poach the limes until they are soft and translucent.
Add the apple pectin, lemon juice and the remaining sugar and bring to a boil for rice minutes. Cool and refrigerate overnight.
The next day, bring back to a boil and cook to set at 220 degrees F. Off heat, gently stir in the smoked salt and tequila. Bring back to a boil.
Let the preserve sit for five minutes, then ladle into hot sterilized jars, wipe rims, place the lids on the jars and process ten to fifteen minutes.