A Simple Lime Marmalade

Lime marmalade
Vicki Vale / FOAP / Getty Images
Prep: 25 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 55 mins
Servings: 300 servings
Yield: 10 pints
Nutrition Facts (per serving)
36 Calories
0g Fat
10g Carbs
0g Protein
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Nutrition Facts
Servings: 300
Amount per serving
Calories 36
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 10g 3%
Dietary Fiber 0g 0%
Total Sugars 9g
Protein 0g
Vitamin C 1mg 7%
Calcium 2mg 0%
Iron 0mg 0%
Potassium 5mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Simple lime marmalade uses only 3 ingredients. The recipe is easy but plan ahead for the overnight soak to remove bitterness. This recipe makes enough for you and for plenty of kitchen gifts. 


  • 3 pounds (about 18) large Persian limes, peeled, zest cut into thin strips 2 inches long

  • 9 cups water

  • 6 pounds (13 1/2 cups) sugar

Steps to Make It

  1. Cut the peeled in half and squeeze the juice. Set the juice aside.

  2. Scrape the pulp and seeds from the lime halves. Place in a cheesecloth bag. Place the cheesecloth bag, zest, juice, and water in a 6-quart saucepan, then cover them and soak overnight, or for about 8 hours.

  3. Bring the water mixture to a boil and cook about 2 hours, until the peels are soft. Remove the cheesecloth bag. Add the sugar to the pan and stir to dissolve. Boil, stirring often until a cooking thermometer reaches 220 F.

  4. Ladle the marmalade into clean jars, leaving 1/4 inch of headspace. Cap and seal. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary.

Recipe Source: "The Big Book of Preserving the Harvest" by Carol W. Costenbader (Storey Books)
Reprinted with permission.