Tuesday, September 8, 2020

Siempre Tequila Marguerita Jelly

I love Siempre Tequila- full disclosure- my son is co-founder and co-owner of Siempre Tequila. He and his partner put a lot of love and time into nurturing their award winning top shelf brand.

Using the apple pectin stock made with local apples in the canner steamer (instructions included for the stove top method), we moved on to make our own jellies.  

The tequila and lime we added to the jelly smelled, and tasted, wonderful.  I added the salt to mimic the salty rim of the margarita glass- taste your jelly before canning to determine if, and how much, salt you would like to add, or omit.  I am looking forward to sharing this jelly with friends and family!

Fun note- we used real limes for the juice and the zest. If you throw in the lime shells, they will add more pectin to the mix and become deliciously candied.  Fish them out of the jelly before putting into jars and enjoy the "candy."

Those are lime rinds floating around in the jelly

To make approximately five 250 ml jars.

2021 plan: sold out- 10


8 cups       apple pectin stock

6 cups       sugar

4 tbsp        lime juice

                  lime zest from one lime (or more, to taste)

1/2 cup      Siempre Tequila (or another of your choice)

2 tsp          sea salt


Place the apple pectin stock in a large stock pot,  Add the sugar and lime juice and bring to a boil.  Boil and reduce the liquid until it reached 220 degrees on the thermometer.  This may take about ten minutes- watch your thermometer.  When it reaches 220 degrees, continue boiling for about five minutes.

Add the tequila and lime zest carefully as the liquid will bubble and spit.  Bring back to 220 degrees.  If there is too much foam, you can add a small pat of butter (1/2 tsp).  Taste carefully (it's hot) for salt and add to taste.

Ladle into 250 ml jars.  Clean the jar rims, place lids on the jars and place in a steam canner (or boiling water bath canner).  Process for ten minutes.  

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