Sweet and tangy homemade lime marmalade is as easy to make as traditional marmalade and adds a bit of citrus magic to your breakfast or afternoon tea bread or toast.
If you love bold, zesty flavours then you will love this citrusy marmalade. Whilst traditional orange marmalade is usually made at the beginning of the year, limes are available throughout the year, though the season peaks in the summer. Which means you can make this zingy marmalade all year round.
Lime marmalade was one of my dad's favourite preserves though he didn't ever make it, and when recently asked by a reader if I had a lime marmalade recipe, I thought about this and set about experimenting to make myself one that can become both a reliable and tasty future family standard.
On researching I discovered that unlike orange zest , lime zest tends to be difficult to soften. So I decided to make the marmalade in the same way I make a fine shred orange marmalade, by removing just a thin layer of zest with a vegetable peeler before shredding.
Soaking the zest overnight before cooking the fruit can help it to soften. Being impatient I tried a batch that was soaked and another where I skipped this step. The unsoaked zest was a little more chewy but as the pieces were small I personally didn't mind that. I have also noticed that on storage over time the zest becomes softer.
So I would conclude that ideally do not skip the soaking overnight, but if time is tight then its not the end of the world if you do.
Unlike the Roses lime marmalade of my dad's days, which was pale green (I presume from the addition of colouring) homemade lime marmalade has a pale golden colour due to the caramelisation and oxidation that occurs during the preserving process.
Ingredients
See the recipe card for full instructions and quantities.
- Limes – Choose firm, unblemished limes that feel heavy for their size—these are usually the juiciest. Ideally, opt for unwaxed limes, which should be clearly labelled in stores. If unwaxed limes aren't available, give them a thorough scrub to remove any wax.
- Lemons – For added pectin to help the marmalade set, again choose unwaxed.
- Granulated Sugar – I prefer to use cane sugar (Tate and Lyle in the UK) when preserving. It produces a clearer jelly than those made with sugar from sugarbeet.
How to make lime marmalade step by step
Step 1
Peel the zest of limes with a vegetable peeler.
Step 2
Shred finely. Place in preserving pan.
Step 3
Halve all the fruit and squeeze the juice. Pour the juice into a large jug and top up to 2 litres (3¼pts) with cold water. Add to pan.
Step 4
Line a bowl with a square of muslin. Cut the fruit into smaller chunks and place with any pips into the bowl.
Step 5
Tie up the muslin with a piece of kitchen string and place in the pan. Leave to soak overnight.
Step 6
Simmer gently for 45 minutes to 1 hour until the peel is very soft. Then remove muslin bag and squeeze out the pectin.
Step 7
Add sugar to the pan and heat gently stirring until the sugar has dissolved.
Step 8
Bring to a rolling boil skimming off any scum and froth as you go, Boil until setting point is reached.
Step 9
Test for set, place a few drops on the cold saucer and return to the freezer for a few minutes. If it wrinkles it is ready if not boil for another 10 minutes and rest.
Step 10
Allow to stand then pour into sterilised jars, seal and label.
Top Tip
Allow the marmalade to cool for about 15 minutes before potting, this will help prevent the shred falling to the bottom of the jar.
Equipment
You will need to have a large saucepan or wide stockpot. When the marmalade boils it will rise up the side of the pan so it needs to be big enough to allow for this.
You will also need a piece of muslin and jam jars to pot the marmalade into.
Useful equipment to have when making preserves
- Preserving pan – The wider the pan the larger the surface of the marmalade liquid and the quicker the water evaporates, which means that the setpoint is reached quicker. Preserving pans are worth investing in if you want to make a lot of preserves They have slopping sides so the top is wider aiding evaporation.
- Thermometer – To help test when setting point is reached. The setting point of jam and marmalade is between 105-110℃ (221-230 °F).
- Long handled wooden spoon – It can get uncomfortably hot stirring a boiling preserve.
- Jam funnel – makes potting the jam without spilling easier.
How to sterilise jars
There are several effective ways to sterilise your jam jars:
- Run jars and lids through a hot dishwasher cycle.
- Sterilise them in the oven on a tray. (See below for details)
- Microwave the jars (with a little water inside) and boil the lids separately.
- Boil both jars and lids in a large pot of water.
Whichever method you choose, the key is to let everything air dry without touching the inside surfaces. Even the slightest contact can compromise sterilisation. I mostly use the second method unless I have a full wash to do in the dishwasher at the same time.
To sterilise in the oven
- Wash the jars in warm soapy water and rinse well. Do not dry.
- Place the wet jars on a tray, heat the oven to 140℃ (120℃ fan)/275°F /gas 1 and put the jars in the oven to dry completely.
- Sterilise the lids (and rubber rings if using Kilner style jars) in a pan of boiling water for 5 minutes.
I always sterilise one or two more jars than I think I will need, to ensure I have enough.
How to test for a set
If you have a thermometer the setting point of marmalade is between 105-110℃ (221-230 °F). The setting temperature is not exact because every kitchen environment is very different and the setting point depends on among other things the altitude and humidity. For this reason, I always do the wrinkle test. But a thermometer can be a better guide for when the setting is reached rather than timing.
- Before you start making your jam or preserve, place a couple of plates in the fridge to chill.
- When you are ready to test for set, remove the pan from the heat. Drop a little of the preserve onto a chilled plate and return to the fridge for about 2 minutes. Gently push your finger into the mixture and see if it mounds and wrinkles. If so, the setting point has been reached.
- If not, return the mixture to the boil for few more minutes and retest. Repeat again as necessary until setting point is reached.
See my preserving tips for more jam making hints and tips.
My marmalade has not set, what do I do?
Lime marmalade has a soft set, but if your marmalade remains too runny and does not fully set, do not worry—all is not lost. You can reboil the marmalade until you achieve a set or even add a little pectin and reboil to achieve a firmer set.
Marmalade can take 48 hrs to set and sometimes longer as the pectin needs time to fully develop. So if your marmalade is not set once it has cooled, wait at least 48 hrs or even a week before you re-boil your marmalade.
To reboil, open all your jars up again and pour the marmalade into a large saucepan. (You will need to wash and re-sterilise the jars before potting again). Start heating the marmalade over a medium heat and bring to the boil. Boil rapidly for about 5 minutes before testing for a set, boil for longer if necessary.
Alternatively, once you have added the unset marmalade to the pan whisk in one tablespoon of powdered pectin as your marmalade heats up. Bring to a rapid boil for 1-2 minutes before testing again. If you are still not achieving the right set, add more powdered pectin (1 extra teaspoon of pectin re-boil and test again.)
How long will the marmalade keep?
Homemade marmalade will keep for at least a year unopened. Store in a cool dark place. Once opened refrigerate and use within 2 months. The marmalade will darken over time.
Other lime recipes you may like
Pin for Later
Lime Marmalade
Equipment
- muslin cloth
- kitchen string
- Preserving pan or large deep heavy based saucepan
- sugar thermometer optional
- jam jars sterlised
Ingredients
- 650-700 g limes unwaxed (1lb 8oz) about 8
- 2 lemons unwaxed
- 1¼ kg granulated sugar (2¾ lb)
Instructions
- Wash 650g limes and 2 lemons. Peel the zest of limes with a vegetable peeler and finely shred. Place in the preserving pan.
- Halve all the fruit and squeeze the juice. Pour the juice into a large jug and top up to 2 litres (3¼pts) with cold water. Pour the juice into the preserving pan.
- Line a bowl with a square of muslin. Cut the fruit into smaller chunks and place with any pips into the bowl. Tie up the muslin with a piece of kitchen string and place in the pan.
- Cover and leave to soak overnight to help soften the peel.
- The next day, slowly bring the pan to the boil, then reduce the heat and simmer gently for 45 minutes to 1 hour until the peel is very soft.
- Remove from the heat. Lift out the muslin bag and leave until cool enough to handle then squeeze as much of the juice and pectin as you can out of the bag by pressing between two saucers or by squeezing with your hands. Discard the muslin and its contents
- Place a couple of saucers in the freezer ready to do the wrinkle test. Add 1¼kg sugar to the pan and heat gently stirring until the sugar has dissolved.
- Bring to a rolling boil skimming off any scum and froth as you go, Boil for about 30-40 minutes or until setting point is reached (105-110℃/ 221-230 °F). Turn off heat, and do the wrinkle test place a few drops on the cold saucer and return to the freezer for a few minutes. If it wrinkles its ready if not boil for another 10 minutes and rest.
- Allow the marmalade to stand for 15 minutes and give it one last skim to remove any scum that has formed. Stir then ladle the marmalade into sterilised jars, Cover with a waxed disc, then seal.
Notes
- Wash the jars in warm soapy water and rinse well. Do not dry.
- Place the wet jars on a tray, heat the oven to 140℃ (120℃ fan)/275°F /gas 1 and put the jars in the oven to dry completely.
- Sterilise the lids (and rubber rings if using Kilner style jars) in a pan of boiling water for 5 minutes.
Nutrition
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