Margarita Jelly (& jelly canning picture-tutorial)
- zest of three limes (my addition)
- 3/4 c
- fresh squeezed lime juice (i used 12 limes, but it depends upon the size and freshness of the limes and whether you are hand squeezing them or not.)
- 1 1/2 c
- water --juice of one orange (my recipe addition) plus water to make 1 1/2 cups
- 1/2 c
- tequila (i used silver 100 % pure blue agave.)
- 1/4 c
- orange liqueur (i used grand marnier.)
- 1/2 tsp
- butter (helps prevent foaming)
- 1/4 tsp
- sea salt (my addition as it is a bit sweet without it)
- 4 1/2 c
- granulated sugar
- pouch of certo liquid fruit pectin
Jars should be very clean. Carefully inspect each jar for chips around the rim BEFORE washing. I have a cut on my pinky knuckle from about 10 years ago when I shoved my hand into a chipped pint jar to wash it.
Have water boiling already in boiling water canner with jar rack in bottom. Water should be deep enough to cover jars with one inch of water when the capped jars are placed in.
Note: to prevent cloudy mineral discoloration of jars, you may place two teaspoons of white vinegar in your canner water and in the water you are using to boil your jars
Also have an extra pan of water ready to boil when you remove the jelly pan from the burner (in case you need extra water to cover the jars).
Place extra pan of water on burner now and turn on high heat to get it boiling.
"Reliable Jelly Test: Dip a silver fork into the boiling jelly, and if it fills in between tall the tines of the fork the jelly is done. If not, cook a little longer until it fills in between the tines instead of dripping through.
In determining when the jellying point has been reached, place some of the jelly on a cold plate and draw a path through it with the point of a spoon. If the path stays without the jelly running together, the jellying point has been reached" (Karla Everett).
Take sterilized lids and rings out of the pan of hot water with the tines of a fork or tongs, and cap each jar and screw on ring.
Once the water in the canner is at a rolling boil (meaning you can't stir the boiling water down, time the boil for at least ten minutes. (Jelly is really supposed to be okay after five minutes and jam is supposed to be okay after ten minutes, but I do ten minutes to make sure that every jar reaches the right internal temperature. For this reason, never use larger jars than pints for canning jelly as one cannot ensure that the internal temperature reached is sufficient in the water bath method.)
You will begin to hear them pop. Some take longer than others, but be patient. Any which don't seal should go into the refrigerator and be used within a couple of weeks. Sometimes, I touch the seal at this point and it seals, but my mom says only trust them if they seal on their own.