Tequila Fresh Lime Marmalade

A long simmer gives this marmalade an assertive flavor,
making it equally suitable for both sweet and savory cooking.
Try using it as a glaze on chicken,
brushing it on in the final stages of cooking.

Ingredients:
1-1/2 lb. limes (about 6 large)
2 cups granulated sugar
1/4 cup tequila

Directions:
Peel the zest from the limes with a vegetable peeler,
avoiding as much of the white pith as possible.
Slice the zest strips very thinly at an angle
to make strips about 1/16 inch wide by 3/4 inch long
you'll need about 1 cup zest.
Put the zest in a 3- or 4-quart saucepan and add water to cover.
Simmer over medium-high heat for 5 minutes, drain well,
and return the zest to the pan.
Juice the limes, combine the juice with enough water
to total 4 cups, and add to the zest.
Coarsely chop the remaining pith and fruit,
put in the center of a 12-inch square of cheesecloth,
and tie with butcher's twine to make a sachet.
Put the sachet in the pan and bring to a boil over high heat.
Cover the pan with the lid ajar and adjust the heat
as necessary to simmer very gently for 1 hour.
Put a small ceramic plate in the freezer.
Remove the pan from the heat.
Remove the sachet with a pair of tongs,
squeezing as much liquid as possible
back into the pan, and discard the sachet.
Bring the mixture to a boil
over medium-high heat and add the sugar.
Reduce the heat to a simmer and cook,
stirring frequently, for 10 minutes.
Remove the pan from the heat and spoon about a
teaspoon of the liquid onto the cold plate.
Freeze for 1 minute, remove from the freezer, a
nd drag your finger through the liquid;
it should be thick enough to
leave a distinct line on the plate.
If the marmalade is too thin,
simmer for 5 more minutes and repeat the freezer test.
Repeat as needed until the proper consistency has been reached.
Off the heat, stir in the tequila.
If you'll be storing the marmalade in the refrigerator,
transfer it to heatproof storage containers,
let cool to room temperature, and then refrigerate.