Lime Marmalade Recipe

Lime marmalade
Vicki Vale / FOAP / Getty Images
  • 2 hrs 55 mins
  • Prep: 25 mins,
  • Cook: 2 hrs 30 mins
  • Yield: 10 pints (serves 300)

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

What You'll Need

  • 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

How to Make It

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

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.

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 degrees F.

Ladle 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: by Carol W. Costenbader (Storey Books)
Reprinted with permission.

Nutritional Guidelines (per serving)
Calories 35
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Carbohydrates 9 g
Dietary Fiber 0 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)