Tequila Sunrise Marmalade with Orange and Pomegranate

Ingredients

• 4 pounds navel oranges, scrubbed clean
• 1 1/2 cup freshly squeezed or store-bought pomegranate juice, strained of seeds
• 1 1/2 cups water
• 1/4 cup high quality tequila
• 4 cups sugar
• 1/2 teaspoon butter
• 1/4 teaspoon salt

Directions

1. Tuck a small plate into the freezer so it will be ready when it is time to check the marmalade’s set. Have your jars and lids sterilized and waiting. With a zester, take the zest off the oranges and drop it into a large, deep pot with a thick base. Peel away the rest of the orange skin, bundle those peels in cheesecloth, tie the packet with butcher's twine, and add it to the pot.
2. Working over a bowl, use a sharp knife to free the orange segments from the pith so any juice lands below. Give the leftover pith a squeeze, then throw it away. Pulse the orange segments in a food processor until they are coarse pieces about 1/2-inch across, using 2 to 3 quick bursts. Add the chopped orange to the pot with the zest and peel bundle. Strain the juice from the bowl and pour it into the pot along with the pomegranate juice.
3. Pour in 1 1/2 cups water, set the pot over medium heat, and bring it to a boil. When it reaches a boil, turn the heat down to low and let it simmer for 20 minutes. Take the pot off the heat and let the mixture cool. Once it has cooled, lift out the peel bundle and press it gently to release the juice. Do not squeeze it dry, or the marmalade can turn bitter; you just want the loose liquid the peels soaked up. Discard the bundle.
4. Stir the tequila, sugar, butter, and salt into the pot until everything is evenly mixed. Cook over medium heat, stirring often, until the fruit starts to bubble and sputter. Keep cooking for 30 minutes longer, stirring frequently so the fruit does not burn.
5. Now check the set. Spoon 1/2 teaspoon of the cooked fruit onto the chilled plate, then return the plate to the freezer. After 30 seconds, drag your finger through the sample. It should be thick enough that the path stays open. If you want a firmer marmalade, chill the plate again, cook the fruit for another 4 minutes, and test once more. Repeat this until the texture is where you want it, but do not let it go too long or the flavor will change.
6. Take the pot off the heat and skim any foam from the surface with a spoon. Ladle the marmalade into sterilized jars and process the jars for 10 minutes in a boiling-water bath. Sealed jars that have not been opened can sit for as long as 6 months at room temperature; once you open a jar, keep it in the refrigerator.