Sunday, July 16, 2017

Smoked Salt and Lime Marguerita Preserves

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.

6           limes
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.

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