Lime Marmalade

Name: Lime Marmalade
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 20 serving(s)
Ingredients: 2 1/4 lbs fresh limes; 7 cups water; 3 1/2 lbs sugar, approx

Community Pick

Submitted by Stay in the Bay NZ

"We have three lime trees so I am constantly looking for recipes involving limes, I came across this one for lime marmalade and everyone just loves it!!"

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photo by Carlyle Kitchen

Ready In:: 1hr 30mins
Ingredients:: 3
Serves:: 20

ingredients

2 ¹⁄₄ lbs fresh limes
7 cups water
3 ¹⁄₂ lbs sugar, approx

directions

Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice).
Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight.
Next day, pour lime mixture into large boiler, bring to boil, reduce heat, simmer covered for 30-45 mins or until rind is tender. It is important to cook fruit gently at this stage.
Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture.
Place sugar in large baking dish, place in slow oven for 10 minutes, stir several times. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam). Bring lime mixture to boil, add sugar all at once, (its better to add the sugar off the heat).
Stir until sugar is dissolved completely – do not allow to boil again until this happens; do not stir after marmalade boils. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible.).
Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place.
Makes about 2 litres (8 cups).

Questions & Replies

Can this lime recipe be used with Meyer Lemons

Sean L.
Can I use stevia powder instead of sugar in the Lime marmalade recipe

Anonymous
Is the pic the right one for lime marmalade? It looks like green tomato chutney. Just wondering.

mrsboschy

Reviews

Highly recommended!! This recipe resulted in the best marmalade I have made in 30 years. Spectacular! My neighbours think so too. I used a large pan with about 3 1/2" of marmalade liquid boiling. It took 25mins to jell. The colour is still beautiful. I also loved the fact that it is a 'fuss free' recipe - except for the fine slicing of course. Previously, when making lime marmalade I tried to use my new American heavy duty food processor for slicing. It's rotating central stalk broke. Apparently our West Indian Limes, small, very little pith and solid, are too heavy for slicing in this manner??? Why don't they make the stalk of steel? Anyway, my dear husband did most of the slicing - he'll be doing most of the marmalade eating too! I find that if a marmalade exudes liquid after opening, I place the jar (without top) in the microwave, on med heat for 3 minutes, no stirring and it revives like newly made marmalade. Happy preserving everyone!

Yarrandabbi
I made this recipe and it is superb! I used Tahetian limes and reduced the sugar by one cup as I don't like anything too sweet. Instead of standing the sliced limes in water overnight, I let them stand for only 2 hours, stiring vigorously every now and then. Using a mandolin to slice the limes maked prepping effortless. I had to boil the mixture for about 40 minutes to get it to jell, I guess this was due to cutting back on the sugar. I will certainly be making this recipe again. Thank you to Genius Kitchen for sharing.

Tessa R.
Great recipe! I used a really big pot so I was able to do it in one batch. I used a mandoline to slice the limes and it took no time at all. The marmalade jelled perfectly and is tart and fresh tasting. My liver is happy that I've found another use for the limes and not just using them in gin and tonics and mojitos!

SoCalFunandSun
yum, yum and yum. i soaked the limes for almost 24 hours and followed the recipe exactly. got a bit panicky as i had to use two pans due to not having a big enough one but i slightly staggered their boiling/adding the sugar times which worked out ok. both were easily ready at under 20 mins and i thought the lime taste was pleasantly sweet/sharp with a lovely burst of lime when i got a bit of rind. very easy and delicious.

Big Momma Les
This turned out wonderfully. The only problem I had was that mine turned out slightly bitter so I added a little more sugar. I had some left over after I had put it into jars , so being a big fan of Indian lime pickle I added a little salt, some chipotle chili pepper ,some chopped up candied ginger and some cinnamon. Omg! Delicious as an accompaniment to cheese etc. this recipe is a keeper.

Hazel H.