The modern preserver

When limes are in abundance and you’re not busy making lime-based margaritas, try your hand at cocktail-influenced marmalades like this lime and tequila flavoured delight. Fun to add to a cocktail mix as well.

Lime and tequila marmalade

Makes 5-6 250ml jars 1 kg unwaxed limes Juice and zest of 1 lemon 750ml water 900g sugar 40ml tequila

1 Place a few small plates in the freezer. 2 Wash and rinse the jars thoroughly, along with the matching lids and place into a low temperature oven of about 100-120C for at least 20 minutes. 3 Wash the limes, peeling half of them. Discard the skins from these, chop the flesh into 1cm cubes and set aside in a bowl with as much excess juice as you can. 4 With the remainder of the limes, cut lengthwise down the middle from top to bottom then thinly slice each half into semicircles about 3-5mm thick. Once again, keep as much of the juice from the chopping board as you can, and scrape into a wide rimmed heavy based pan or jam pan. 5 Wash the lemon, finely zest and juice and add to the pan with the water. 6 Bring to a boil, on a medium high heat, for at least 15 minutes to allow the skins to soften. Add the lime flesh and boil for a further 10-15 minutes. 7 Once softened, add the sugar, stirring until it has completely dissolved. 8 Keeping on the medium-high heat, bring back to a boil, stirring intermittently, allowing the marmalade to reach 104C for a further 20-25 minutes until setting point has been reached. 9 Check this using the wrinkle test: remove from the heat, place a small dribble of marmalade on one of your frozen plates, place in the fridge for 1 minute, then gently push, checking for a wrinkle in the mixture.

10 If the desired wrinkle hasn’t been reached continue to boil and test every 5 minutes until it has. 11 Once ready, add the tequila and ladle/pour marmalade into your warm, dry sterilised jars and seal immediately. 12 Cool, label, date and store for up to 12 months. Once opened, keep in the fridge and eat within 3-4 months.