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Lime Marmalade

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This Lime Marmalade is a bright, tangy spread with a perfect balance of sweet and bitter citrus. It’s made with fresh limes and is a versatile addition to toast, scones, and even savory glazes.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 60–70 minutes
  • Total Time: Overnight soak + 1.5 hours
  • Yield: 3-4 half-pint jars (24–32 ounces)
  • Category: Condiment, Spread
  • Method: Boiling, Canning
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 6–8 fresh limes
  • 4 cups water
  • 4 cups granulated sugar

Instructions

  1. Wash the limes thoroughly and slice them very thinly, removing any seeds. Keep the peel on for the bitter-citrus punch.
  2. Place the lime slices in a large bowl and cover with water. Let them soak overnight to soften the peel and mellow the bitterness.
  3. The next day, transfer everything to a large pot, bring to a boil, then reduce to a simmer for 30–40 minutes or until the peel is tender.
  4. Measure the mixture and add an equal amount of sugar (by volume), then return to the pot.
  5. Bring it to a boil again and cook, stirring occasionally, until it reaches a gel-like consistency (about 25–30 minutes). Test with a spoonful on a cold plate; it’s ready if it wrinkles when pushed with your finger.
  6. Pour the hot marmalade into sterilized jars, seal, and let them cool completely before storing.

Notes

  • For a floral flavor, add a small amount of lemon or orange zest. A piece of fresh ginger can add a spicy undertone.
  • For extra texture, stir in shredded coconut at the end.
  • Once opened, refrigerate the marmalade and use it within a few weeks.

Nutrition

Find it online: https://elladishes.com/lime-marmalade/