A Simple Lime Marmalade

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

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 of 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.