Lime marmalade is a wonderful way to preserve the taste of summer when it’s not in season. When you make your own, you can control how much sugar goes into the mix. It’s also very easy to do if you have all of the ingredients on hand and are just looking for an excuse to try out your new stovetop pot!
This Lime Marmalade recipe can be used with any variety of lime, but I recommend using Mexican limes because they are bigger and juicier than other varieties. You could also use key limes or regular grocery store limes if that is what you have access to. The most important thing about this recipe is that it will take between 45 minutes and an hour.
Marmalades are a traditional British sweet spread, and the most common marmalade is made from bitter oranges. However, I have always been intrigued by the idea of making my own lime marmalade. This recipe takes a little bit longer than some other recipes in order to get a good set on it, but this time investment pays off in spades! The result is an incredibly refreshing preserve that has just enough sweetness to balance out the tartness of the limes.
How To Make Lime Marmalade
In order to make lime marmalade, first gather fresh limes from the grocery store or garden. Wash them thoroughly before removing their skin with a vegetable peeler. Next, chop them into small pieces and place in a pot on low heat along with sugar and water until it thickens into a syrup consistency. This can be served hot or cold depending on preference!
- Fresh limes, 2-1⁄4 pounds
- Water, 7 cups
- Sugar, 3-1⁄2 pounds
Wash limes thoroughly and dry. Slice as thinly as possible, retaining any juice from the limes; remove seeds.
In a large bowl, combine lime slices, any reserved juice and water. Cover and let stand overnight.
Put lime mixture into large boiler, bring to a boil, lower heat, cover, and simmer for 30-45 minutes or until rind is tender. At this point, the fruit needs to be cooked gently.
Removing lime mixture from heat, measuring mixture into large basin using measuring jug, and returning mixture to large boiler. Add 1 cup of sugar for every 1 cup of lime mixture.
Stir sugar several times in a large baking dish, place in the oven for 10 minutes. Pour all the lime sugar mixture into a large pot and bring to a boil.
Be sure sugar is completely dissolved before allowing to boil again; do not stir after marmalade has boiled.
Put the marmalade on the stove and bring to a boil rapidly. Before testing marmalade, freeze a saucer for 10 minutes. Remove marmalade from heat once it has been boiling rapidly for 12 minutes; let bubbles subside, then put a teaspoon of marmalade on a cold saucer and place it in the freezer for a few minutes to cool.
If the marmalade has not jelled enough, return it to the heat, cook it for a further three minutes, and then test it again. You should jellify marmalade within twenty minutes; let it stand for five minutes to let the fruit settle. Put into hot sterilized jars and store in a cool, dark place.
Lime Marmalade Recipe
Recipe Yield: 20 Servings
Preparation Time: 40M
Cooking Time: 1H
Total Time: 1H40M
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