Lemon Lime Marmalade

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This Lemon Lime Marmalade recipe is easy to make and keeps for up to a year!  Deliciously versatile, you can add it to cakes, muffins, cupcakes, as a filling for pastries, a glaze for meats and veggies, and so much more!

Use this marmalade to make our Lemon Lime Zucchini Cake, spread it on our homemade Crumpets or Sourdough English Muffins, or swirl some of it into our homemade Greek Yogurt!

Lemon lime marmalade is fabulous but it’s difficult to find in stores.  And when you do it’s generally a little pricey.  So why not make your own?  It’s not only cheaper, it’s tastes SO MUCH better too!

The question on your lips may be, “And why would I even want to make lemon lime marmalade?”  Well, if you’re a citrus nut like me, this is right up your alley.  It’s like citrus on steroids.  And because there are so many great ways to use it beyond merely spreading it on toast (which is good, of course, but requires no imagination).

How to Use Lemon Lime Marmalade

• Spread on toast
• As a filling for cake or cupcakes
• As a glaze for cookies
• Baked into scones
• Swirl some into yogurt
• As a crepe filling
• Serve with cheese on a platter with crostini or crackers
• Stir into cream cheese frosting
• As an alternative filling for cinnamon rolls
• A marinade for meat, poultry or fish
• Added to your sweet and sour meatballs
• Add to vinaigrettes for spinach or arugula
• As a glaze for carrots

Few things rival the wonderful flavor of lemon and lime and those are just a few ways you can put this fabulous homemade Lemon Lime Marmalade to use.

Lemon Lime Marmalade Recipe

Let’s get started!

A note about the citrus rinds:  You can use the lime rind whole but the white pith of the lemon is very bitter.  You can use it as well, but just a heads up.  If you prefer it less bitter, remove the white pith of the lemon and only use the outer yellow part.  For the demo pictures below I have left the white pith intact.

Also, citrus is sprayed and waxed and since we’re using the rinds I recommend using organic lemons and limes.

Cut off the very ends of the lemons and limes.  Very thinly slice the lemons and limes.  The easiest way to do this – and to do it quickly – is to use a mandoline slicer.  Remove any seeds.

Quarter the slices.

Add the citrus to a medium-sized pot with the water and bring to a boil.  Reduce the heat to a steady simmer and simmer for one our until the citrus is very soft.  Give it an occasional stir.

Add the sugar and return to a full boil.  Reduce to a steady simmer and simmer for another 20-30 minutes or until a candy thermometer reaches 220-225 degrees F.  Using a candy thermometer will ensure proper results and makes the job easier, plus they’re relatively inexpensive.  I highly recommend buying a candy thermometer.

If you’d rather not get a candy thermometer you can use the “plate test.”  Simply place a plate in the freezer for a few minutes and then place a dab of marmalade on the cold plate.  Tilt the plate to see if the marmalade is set.  If it’s too runny, it’s not ready – continue simmering.  If it congeals into a soft gel and only moves just a little, it’s ready.

Let the marmalade sit for 2-3 minutes, then skim the foam off the top of the marmalade and discard.  Letting it sit will evenly distribute the citrus pieces so they don’t float to the top when you place the mixture in your jars.

Pour the marmalade into hot, sterilized jars leaving 1/4 inch headspace from the top.  To be extra safe, process the jars in a boiling water bath for 5 minutes.  Keep the marmalade stored in a cool, dark place.  It will keep for at least one year.

Enjoy!

For more homemade jams and jellies try our:

• Blackberry Jam
• Black Currant Jam
• Huckleberry Jam
• Gooseberry Jam
• Plum Jam
• Plum Butter
• Strawberry Rhubarb Jam
• Red Currant Jelly
• Blueberry Lemon Apricot Jam

Originally published on The Daring Gourmet July 15, 2015