Margarita Mix Jelly Recipes

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MARGARITA JELLY

You can, also, stir in 1-2 drops green food coloring if desired. From the book 175 Best James, Jellies, Marmalades & Other Soft Spreads, by Linda J. Amendt.

Provided by gailanng

Categories     Jellies

Time 40m

Yield 5 half pint jars

Number Of Ingredients 7



Margarita Jelly image

Steps:

  • Prepare jars and lids and canning bath according to safe canning practices.
  • In a large stainless steel stockpot, combine water, lime juice, tequila, Triple Sec and sugar. Bring to boil over medium heat, stirring constantly until sugar is completely dissolved.
  • Increase heat to medium-high and bring to full boil, stirring constantly. Stir in Pectin (and lime zest if using). Return to a full boil, stirring constantly for 1 minute. (Use a timer.).
  • Remove pot from heat and skim off any foam. Let jam cool in the pot for 5 minutes, stirring occasionally.
  • Ladle hot jam into hot jars, leaving a 1/4 inch headspace. Remove any air bubbles. Wipe jar rims and thread with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip tight.
  • Place jars in canner, making sure they are covered by at least an inch of water. Cover and bring to a gentle boil, process 4-oz jars and 8-oz jars for 10 minutes; process 1-pint jars for 15 minutes.
  • Remove jars from canner and place on a cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.

Nutrition Facts : Calories 712.4, Sodium 4.9, Carbohydrate 184.8, Fiber 0.9, Sugar 180.5, Protein 0.2

1 1/2 cups water
1 cup fresh squeezed lime juice (not bottled)
1/2 cup tequila
1/4 cup triple sec
4 1/2 cups granulated sugar
2 (3 ounce) envelopes liquid pectin
zest of 2-3 lime (optional)

MARGARITA JELLY (& JELLY CANNING PICTURE-TUTORIAL)

Last Christmas, my children and their families all met in Fredericksburg, TX. One of our favorite shops there is a gourmet shop called Rustlin' Rob's. My son-in-law came out and asked if I had tried the Margarita Jelly, and since I hadn't, he took me back into the store and through the crowd to allow me to try it. Yum! I did what I usually try to do: I sat out to make it at home, but first, I needed a recipe. Uncle Phaedrus, Finder of Lost Recipes (www.hungrybrowser.com) solved that part of the problem. After a few adjustments, I am having margaritas for breakfast!

Provided by Kathleen Hagood @Nature_Mommie

Categories     Jams & Jellies

Number Of Ingredients 9



Margarita Jelly (& jelly canning picture-tutorial) image

Steps:

  • The washing of jars and canner are not included in the preparation time of this recipe.
  • BEFORE BEGINNING THE JELLY: 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).
  • Boil jalf pint jars (or smaller) in another large pot on top of stove. Keep the jars in this water until just before jelly is done.
  • About five minutes before you need them, take jars out with tongs, one at a time, and turn over onto CLEAN dish towel, allowing each jar to fully drain.
  • In another pan, place jar rings and lids in hot water and bring to boil, but do not continue to boil, or the seals may melt. Just keep them hot and steriled and the rubber sealant soft.
  • Zest three of the limes into a large pan. (I use a dutch oven size so that it doesn't spatter out or boil over.) Then roll limes on counter and juice enough limes to measure 3/4 cup of freshly squeezed lime juice. Pour lime juice, water and orange juice mixture, tequila, and orange liqueur into pan. Add butter, salt, and sugar. Bring to boil over high heat (stirring constantly). Stir in pouch of liquid pectin. Bring to boil again -- rolling boil -- for 1 minute. Dip tines of a fork into the jelly to see if the jelly spreads between tines. This is Karla Everette's doneness test. (SEE NOTES FROM KARLA EVERETT BELOW.) Once it's done, remove from heat and immediately skim off foam. Work quickly but carefully now. (Hot jelly on your skin really hurts!) Place extra pan of water on burner now and turn on high heat to get it boiling.
  • FROM KARLA EVERETT'S POST ON HER EASY STRAWBERRY JAM: https://www.justapinch.com/recipes/sauce-spread/jam/easy-strawberry-jam.html?p=1 "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).
  • Place a towel in the bottom of a clean sink so that the hot jars do not break if they touch the cold surface. Place jars on the towel, and using a canning funnel, fill jars to 1/2 to 3/4 inch from rim.
  • Remove jars one or two at a time from sink, and place on a towel covered counter. Using a CLEAN wet towel or paper towel, wash off the rim of each jar. (If any jelly gets on the rim, it will not seal.) Then dry rim. 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.
  • Using the tongs, place each capped jar into the boiling water canner (on top of rack). Once all jars are loaded, check the water level. If additional water is needed to cover the jars with at least an inch or two of water, pour boiling water in. 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.)
  • Once time is up, turn off heat, and carefully use canning tongs to remove each jar (keeping each upright) and place the jars on a dish towel covered counter. Leave a little space between each jar. If you want to lay a paper towel over them to dry up the water on the lids that's fine, but don't touch the lids. Allow them to seal on their own. 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.

3 - zest of three limes (my addition)
3/4 cup(s) 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 cup(s) water --juice of one orange (my recipe addition) plus water to make 1 1/2 cups
1/2 cup(s) tequila (i used silver 100 % pure blue agave.)
1/4 cup(s) orange liqueur (i used grand marnier.)
1/2 teaspoon(s) butter (helps prevent foaming)
1/4 teaspoon(s) sea salt (my addition as it is a bit sweet without it)
4 1/2 cup(s) granulated sugar
1 - pouch of certo liquid fruit pectin

THE PERFECT MARGARITA

Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec, and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.

Provided by Chef John

Categories     Drinks Recipes     Cocktail Recipes     Tequila Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 8



The Perfect Margarita image

Steps:

  • Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
  • Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 30.4 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 330.6 mg, Sugar 19.9 g

1 lime wedge
1 pinch coarse sea salt to taste
1 large ice cube
ice
2 fluid ounces white tequila
1 ½ fluid ounces triple sec
1 fluid ounce freshly squeezed lime juice
1 slice lime

MARGARITA JELL-O® SHOTS

I had to make hundreds of Jell-O® shots for a wedding, so I decided to have fun with them and try out some new mixes. This was my margarita-flavored shot, a bit strong but good if you want variety with your selection. If you want them more palatable, substitute water for a bit of the alcohol.

Provided by VICKYPAK

Categories     Drinks Recipes     Shot Recipes     Jell-O® Shots

Time 5h5m

Yield 15

Number Of Ingredients 6



Margarita Jell-O® Shots image

Steps:

  • Combine boiling water and gelatin mix in a bowl. Stir to dissolve. Add tequila, triple sec, and water. Stir again.
  • Pour mixture into shot glasses. Refrigerate until set, about 5 hours.

Nutrition Facts : Calories 52.1 calories, Carbohydrate 7.3 g, Protein 0.5 g, Sodium 26.5 mg, Sugar 7.1 g

1 cup boiling water
1 (3 ounce) package lime-flavored gelatin mix (such as Jell-O®)
⅓ cup tequila
⅓ cup triple sec
⅓ cup water
15 plastic shot glasses, or as needed

STRAWBERRY MARGARITA JAM

What could be better than 'eating' a strawberry margarita for breakfast?!? On toast of course! And don't worry, the alcohol burns off during the cooking process.

Provided by Miss Diane

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 13h10m

Yield 72

Number Of Ingredients 6



Strawberry Margarita Jam image

Steps:

  • Inspect 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until filling is ready. Wash new, unused lids and rings in warm soapy water.
  • Mix strawberries, tequila, triple sec, and lime juice together in a large stockpot. Stir in pectin and mix well. Bring mixture to a boil over high heat, stirring occasionally; continue to boil for 1 minute. Remove from heat and immediately stir in sugar all at once.
  • Return mixture to a boil and boil for 1 minute. Remove from heat. Stir steadily to mix fruit evenly throughout jam and prevent floating fruit, about 5 minutes.
  • Ladle jam into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 18.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 17.8 g

6 cups crushed strawberries
⅔ cup tequila
⅓ cup triple sec
⅓ cup lime juice
1 (1.75 ounce) package low-sugar pectin (such as Sure-Jell®)
6 cups white sugar

MARGARITA MIX JELLY

This is a tangy, slightly salty, not-too-sweet jelly that pairs perfectly with pretzel rolls (this is an amazing recipe - http://www.food.com/recipe/bavarian-pretzel-rolls-427399) Getting this to set properly without a lot of sugar was a pain but I finally got the amounts right. Low-sugar pectin worked in place of the powdered and liquid pectin and gelatin but the taste and texture was...odd. Processing cut down on the chunkiness of it but the jelly still tasted off to me so I'm going with this one. Works great, tastes great, perfect for gifts! Makes a small batch. I get about 5 half cup jars (with a little extra to eat right away!)

Provided by GoodnPlentiful

Categories     Jellies

Time 25m

Yield 3 half pint jars

Number Of Ingredients 7



Margarita Mix Jelly image

Steps:

  • Pour margarita mix into medium saucepan and sprinkle with gelatin. Let sit until gelatin dissolves.
  • Add powdered pectin and heat to boiling, stirring constantly.
  • Stir in sugar and bring to a rolling boil for two minutes.
  • Remove from heat and stir in liquid pectin, lime juice and sea salt.
  • Pour into hot, sterilized jars and process in a boiling water bath for 15 minutes.

Nutrition Facts : Calories 325, Fat 0.1, Sodium 426.6, Carbohydrate 83.4, Fiber 1.5, Sugar 66.9, Protein 2.1

2 cups margarita mix
1 (1/4 ounce) package gelatin
1 (1 3/4 ounce) package dry pectin
1 cup sugar
1/4 cup lime juice
1 tablespoon liquid pectin
1/2-1 teaspoon sea salt (I use more like 2 tsp but I like it salty!)

MARGARITA JELLO SHOTS OF THE JELLO MASTERS

Inspiration for this shot comes from the Jello Maven himself, Chaz Bosten Baden, and his archive of Jello shot recipes at http://www.boston-baden.com/hazel/Jello/. I have altered it to suit my tastes and used many other shots from his site, having since been named the "Jello Shot Master" by my friends.

Provided by Demandy

Categories     Beverages

Time 10m

Yield 32 shots, 16 serving(s)

Number Of Ingredients 6



Margarita Jello Shots of the Jello Masters image

Steps:

  • Mix boiling water and Jello. Stir for a minute until dissolved. Add rest of ingredients, stir.
  • Pour into small paper dixie cups, cool on one or two cookies sheets stacked in the refrigerator.
  • Unless you use ice and water for the cold water, allow 5 or more hours for Jello to cool and set.
  • For every party I throw, I'll make this recipe and one more from Hazel's site to satisfy the partygoers.

1 (6 ounce) box lime Jell-O gelatin (large box)
2 cups boiling water
7/8 cup cold water
1/8 cup fresh-squeezed lime juice
3/4 cup clear tequila
1/4 cup triple sec

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