Lime Marmalade

This Lime Marmalade is a bright, tangy spread that adds a burst of citrus to anything I pair it with—from toast and scones to glazes for savory dishes. It’s sweet with just the right touch of bitterness from the lime peel, and I love the glossy, jewel-like texture it gets when cooked down to perfection.

Why You’ll Love This Recipe

I always reach for this lime marmalade when I want something unique but still classic. It’s not as common as orange or lemon marmalade, which makes it feel special. The flavor is bold, refreshing, and perfect for cutting through richer foods. I also love that it’s made with just a few ingredients and keeps well in the fridge, so I can enjoy it for weeks.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh limes

• Water

• Granulated sugar

directions

1. I start by washing the limes thoroughly and slicing them very thinly, removing any seeds. I like to keep the peel on because it gives the marmalade that distinct bitter-citrus punch.

2. I place the lime slices in a large bowl and cover them with water. I let them soak overnight to soften the peel and mellow the bitterness.

3. The next day, I transfer everything to a large pot, bring it to a boil, then reduce to a simmer for about 30–40 minutes, or until the peel is tender.

4. I measure the mixture and add an equal amount of sugar (by volume), then return it to the pot.

5. I bring it to a boil again and let it cook, stirring occasionally, until it reaches a gel-like consistency—usually 25–30 minutes. I test it by placing a spoonful on a cold plate; if it wrinkles when I push it with my finger, it’s ready.

6. I pour the hot marmalade into sterilized jars, seal them, and let them cool completely before storing.

Servings and timing

This recipe makes about 3 to 4 half-pint jars (about 24–32 ounces total). I spend around 20 minutes prepping and slicing, then allow it to soak overnight. The cooking process takes about 60–70 minutes total, including simmering and final boiling.

Variations

When I want a more floral flavor, I mix in a small amount of lemon or orange zest. I’ve also added a piece of fresh ginger during the simmering stage for a spicy undertone. For extra texture, I sometimes stir in shredded coconut right at the end.

storage/reheating

I store the marmalade in sealed jars in the refrigerator for up to 3 weeks. If I’ve properly sterilized and canned the jars, it can last several months unopened in a cool, dark place. Once opened, I always refrigerate and use within a few weeks. There’s no need to reheat—it spreads beautifully at room temperature or slightly chilled.

FAQs

Can I use bottled lime juice instead of fresh limes?

I don’t recommend it. The flavor and essential oils from the peel are key to authentic marmalade, and bottled juice just doesn’t deliver the same depth.

Why does my marmalade taste bitter?

Lime peels are naturally bitter, so soaking them overnight helps. Also, I make sure to slice the limes thinly and remove seeds, which can add extra bitterness.

How do I know when it’s done cooking?

I use the cold plate test: I place a small spoonful on a chilled plate and push it with my finger. If it wrinkles slightly, it’s ready to jar.

Can I reduce the sugar?

Sugar is essential for both sweetness and preservation. I don’t recommend cutting it too much, or the marmalade might not set properly and won’t keep as long.

Can I freeze lime marmalade?

Yes, I’ve frozen it in small containers, leaving some space for expansion. It thaws well in the fridge and keeps its texture.

Conclusion

This Lime Marmalade is a vibrant, homemade treat that brings a splash of citrus sunshine to any day. I love how it balances tart and sweet, with a little bitterness to round it out. Whether I’m spreading it on toast, stirring it into yogurt, or using it in glazes, it never fails to brighten up a bite.