Lime Marmalade

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Bright, zesty, and bursting with citrus sparkle, Lime Marmalade is the kind of preserve that adds a zing of sunshine to your toast or pastry. With its beautiful translucent green hue and balance of sweet and tangy, it’s perfect for those who crave something more refreshing than your standard jams.

Whether you’re spreading it on a buttery scone or swirling it into yogurt, this marmalade is like a wake-up call in a jar. The soft shreds of lime peel give texture, while the sugar syrup adds a candy-like finish that lingers just enough to make you go back for more.

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What Kind of Limes Should I Use?

The best limes for marmalade are Persian (seedless) or Key limes. Persian limes are easier to work with due to their size and fewer seeds, but Key limes offer a slightly more aromatic, floral flavor. Whichever you choose, make sure they’re firm and smooth-skinned for the most juice and zest.

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Ingredients for the Lime Marmalade

Fresh Limes: The star of the show! You’ll need the zest, pulp, and juice, so pick organic limes if possible since you’ll be using the peel.

Granulated Sugar: This preserves the limes and gives marmalade its signature gel-like texture. Don’t reduce the sugar too much or the marmalade won’t set properly.

Water: Used to boil and soften the peels and extract flavor from the fruit.

Pectin (optional): Limes are high in natural pectin, but if you want a firmer set or are unsure about your limes, adding commercial pectin helps ensure success.

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How To Make the Lime Marmalade

Step 1: Prepare the Limes

Wash the limes thoroughly, then halve and juice them. Reserve the juice and scoop out the pulp. Slice the peel into very thin strips, removing any excess white pith if it’s too thick. This helps avoid bitterness while keeping the signature texture.

Step 2: Soften the Peel

Place the sliced peel in a saucepan and cover with water. Bring to a boil, then simmer for 10 minutes. Drain, and repeat the boiling process one more time. This double blanching helps mellow the bitterness and tenderize the peel.

Step 3: Combine and Simmer

In a large pot, combine the reserved juice, lime pulp, softened peel, and fresh water. Simmer for 30 minutes over medium heat. This step extracts essential oils and flavors into the water.

Step 4: Add Sugar and Cook

Measure the volume of the lime mixture and add an equal amount of sugar. Stir until dissolved, then increase the heat to a gentle boil. Simmer until the marmalade thickens, usually 25-35 minutes. Stir frequently to prevent sticking.

Step 5: Test for Set

To check if your marmalade is ready, place a small spoonful on a cold plate. Let it sit for a minute, then run your finger through it. If it wrinkles and holds shape, it’s done.

Step 6: Jar It Up

Ladle the hot marmalade into sterilized jars, leaving about 1/4 inch of headspace. Wipe rims clean, seal tightly, and either process in a water bath canner or let cool and refrigerate if using soon.

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How to Serve and Store Lime Marmalade

Lime marmalade is versatile and vibrant—it’s right at home on breakfast toast, but also shines on cheeseboards, spooned over grilled meats, or folded into frosting for citrusy baked goods. Pair it with goat cheese for a sweet-savory bite or swirl it into whipped cream for an easy dessert topping.

For storing, if you’ve canned it properly in sterilized jars with a water bath process, it will keep in a cool, dark pantry for up to 12 months. Once opened, refrigerate and enjoy within 3 weeks. If skipping canning, just refrigerate immediately and use within 2-3 weeks.

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Frequently Asked Questions

How bitter is lime marmalade?

Lime marmalade does have a slight bitter edge from the peel, but blanching the rinds twice really tones that down. The sugar balances it beautifully.

Can I use bottled lime juice?

Fresh is definitely best for both flavor and pectin content. Bottled juice can result in a flatter, less fragrant marmalade.

Do I need pectin?

Not necessarily. Limes are naturally high in pectin, so it should set on its own with proper cooking. If you’re nervous, a little added pectin won’t hurt.

How do I fix marmalade that didn’t set?

Reheat it and add a small amount of pectin or lemon juice, then boil again until it passes the wrinkle test on a cold plate.

Can I freeze lime marmalade?

Yes! Let it cool completely, then store in freezer-safe containers. Thaw in the fridge and stir well before using.

What can I use lime marmalade for besides toast?

Glaze chicken or salmon, mix into salad dressings, or even spoon into cocktails for a citrusy twist.

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Want More Jam & Spread Ideas?

If you’re into bright, fruity spreads like this lime marmalade, you’ll love these other recipes packed with flavor:

• Sweet and Spicy Pepper Jelly Deviled Eggs for a zesty brunch appetizer.
• Brown Butter Dulce de Leche Rice Krispie Treats if you’re craving caramel notes with a twist.
• Zesty Lemon Oatmeal No-Bake Cookies to enjoy citrus in a chewy, soft-bite cookie.
• Irresistible Blueberry Lime Cheesecake Cupcakes for a lime combo that absolutely pops.
• Millionaire Peach Salad when you want your fruit to be the star of the table.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest preserves or breakfast board so you can revisit it anytime.

And don’t forget to let me know how your batch turned out! Did you go full Key lime? Add a hint of vanilla? Maybe spiced it up with ginger?

I’d love to hear your tweaks and flavor spins—we learn best from each other in the kitchen.

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