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Home » Food » Homemade Lemon Lime Marmalade

Homemade Lemon Lime Marmalade

July 13, 2015 by Kimberly Killebrew · 114 Comments

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how to make homemade lemon lime marmalade jam recipe

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 a lot 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).

Use it as/to:

  • A filling for cake or cupcakes
  • A glaze for cookies
  • Bake into scones
  • Swirl some into yogurt
  • 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
  • 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.

A note about the 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.

Lemon-Lime-Marmalade-prep-1

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.

Lemon-Lime-Marmelade-prep-3

Quarter the slices.

Lemon-Lime-Marmelade-prep-4

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.

Lemon-Lime-Marmelade-prep-5

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.

Lemon-Lime-Marmelade-prep-6

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.

Lemon-Lime-Marmelade-prep-7

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.

Lemon-Lime-Marmelade-prep-8

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.

Lemon-Lime-Marmelade-prep-9

how to make homemade lemon lime marmalade jam recipe

 

4.9 from 25 reviews
Homemade Lemon Lime Marmalade
 
Print
Prep time
15 mins
Cook time
1 hour 20 mins
Total time
1 hour 35 mins
 
: Kimberly Killebrew
Serves: 4-5 half pints
Ingredients
  • 1 pound lemons, thoroughly washed
  • 1 pound limes, thoroughly washed
  • 6 cups water
  • 7 cups white granulated sugar
Instructions
  1. 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. Quarter the slices. Remove any seeds.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. Pour the marmalade into hot, sterilized jars leaving ¼ 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.
Notes
*A note about the 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.
3.5.3229

 

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114 Comments →

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114 Responses

  1. Anonymous says

    February 1, 2023 at 2:59 pm

    Hi, can you tell me approximately how many limes or how many cups of fruit this is equal to? I don’t have a scale. Thanks

    Reply
    • Kimberly Killebrew says

      February 1, 2023 at 7:23 pm

      It of course depends on the size of the particular limes, but generally speaking there are approximately 5 limes to a pound (and 4 lemons to a pound).

      Reply
  2. Thelma Simpson says

    July 10, 2022 at 12:25 am

    You can use Stevia to make marmalade if you also use Jamsetta, I also use the sugar that is made for jam, both available at Coles Supermarkets in Australia.

    Reply
  3. Julie Pickett says

    July 8, 2022 at 8:49 pm

    My sister referred to this as “the best marmalade EVER!” 🙂

    Reply
    • Kimberly Killebrew says

      July 10, 2022 at 9:48 am

      Wonderful, Julie, thank you so much for the feedback!

      Reply
      • Leah says

        November 18, 2022 at 7:39 pm

        One note for you: to can safely, you have to process your jars for at least 10 minutes in a boiling water — adding extra minutes if you live at higher altitudes above sea level. You might want to adjust that part of the recipe recommendations.

        Reply
  4. Polly Polson, New Zealand. says

    July 8, 2022 at 8:29 pm

    Our lemon and lime trees are producing lots of fruit. Very happy to have a recipe easy to follow and jam that sets all by itself! It was well worth the wait! The taste is fantastic. And so say my friends!
    Thanks so much!!

    Reply
    • Kimberly Killebrew says

      July 10, 2022 at 9:49 am

      Fantastic, Polly, I’m so glad it’s been a hit, thank you!

      Reply
      • PJ says

        February 18, 2023 at 9:26 am

        I’m an idiot! I put the sugar in at the start! Have I spoiled it?

        Reply
  5. Catherine Bennett says

    May 2, 2022 at 5:28 pm

    Thanks for the recipe whichbi’m very keen to try. If I don’t want to retain the bitter pith, should I peel the rind first, slice off the path, slice and quarter the fruit as per your instructions, and then finely slice the peeled rind? Thanks in advance

    Reply
    • Kimberly Killebrew says

      May 2, 2022 at 6:52 pm

      Hi Catherine, yes just peel off all the rind and remove/discard most of the pith, then proceed with finely slicing. Happy cooking!

      Reply
  6. Tim Howsley says

    February 2, 2022 at 9:16 am

    Can anyone tell me what the sugar weight is in grams? Am in uk where we use grams

    Reply
    • Kimberly @ The Daring Gourmet says

      February 2, 2022 at 10:43 am

      Hi Tim, I just googled “7 cups sugar in grams” and it’s 1400 grams.

      Reply
    • Elisabeth Crabtree says

      February 25, 2023 at 11:40 am

      Tim: Note that US granulated sugar really varies, and can be much closer to British caster sugar, so the weight conversion may not be completely accurate, but probably close enough. I wish US recipes specified weight, not cups.

      Reply
  7. Janice Lee says

    January 25, 2022 at 4:51 am

    I use a very old recipe for marmalade which turns out quite dark and delicious but takes a while to make. Your recipe for lemon and lime is so relatively quick and also delicious. This is the Ecco day year of making it. Think I might try an orange marmalade using the same technique!
    Thank you!

    Reply
  8. ailsa hughes says

    December 26, 2021 at 1:45 am

    Being diabetic but loving marmalade Ia was disppointed to see that stevia would not replace sugar. What would you suggest as an alternative. I keep away from chemical additives. Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 26, 2021 at 7:37 am

      Hi Alisa, no alternative sweetener will firm up/congeal like regular sugar does. Short of using cornstarch to thicken the sugar-free mixture (which I’m not recommending), I’m not sure what else would work.

      Reply
    • Vicky Crowther says

      February 12, 2022 at 1:54 am

      I’m diabetic so I’m going to use erythritol I’m going to see how it sets and add Gelatine if necessary

      Reply
  9. Eric Weber says

    December 17, 2021 at 2:23 pm

    Hi there. I search a number of grocery outlets and finally found a bottle of lime marmalade. I was shocked at the price but bought one anyway as a stocking stuffer. When I got home I searched YouTube and and saw your recipe. I am eager to try it. I read a few of the responses and all were positive for taste, ease of making and inexpensive. What size canning jars would you suggest? Would mason jars be ideal?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 20, 2021 at 9:15 pm

      Hi Eric, for marmalade I usually use half pint jars but you can use pints as well. I use either Ball or Kerr mason jars with canning lids. You don’t have to use “canning” jars and lids though if you plan on storing the marmalade in your fridge and using it up within a few months.

      Reply
  10. Andrew Hageman says

    December 1, 2021 at 4:52 pm

    Organic fruit is so costly, maybe recommend this tip for your home chefs. Bathe the citrus fruit in not quite hot water with white vinegar. If you want to, you can always rinse and dry the fruit before zesting (Lemons) The water/vinegar combo will remove any wax that might taint the flavor

    Reply
  11. Anna Savvides says

    October 27, 2021 at 5:54 am

    Can I substitute stevia instead of sugar

    Reply
    • Kimberly @ The Daring Gourmet says

      October 27, 2021 at 11:48 am

      Hi Anna, it’s the cane sugar (brought to the correct temp) that enables the marmalade to thicken and congeal so unfortunately stevia will not work as a substitute.

      Reply
  12. Larry Ness says

    August 30, 2021 at 8:35 pm

    Made this marmalade with only limes as it is my wife’s favourite. I quartered them length wise and then hand sliced worked well. I also reduced the sugar by one cup, we like it tart. Followed the directions in the recipe and it set beautifully. At our altitude of 3300 feet, boiled to 215F. Actual times in the recipe are fairly close.

    My wife said this is much better than the expensive English commercial variety. I got nearly 8 half pints for the cost less than one store bought jar.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 1, 2021 at 6:48 pm

      That’s wonderful, Larry, thank you so much for the feedback!

      Reply
    • Tang says

      November 6, 2021 at 12:19 am

      Thank you for your suggestion on cutting&slicing the lime. It’s really easy for a newbie like me.

      Reply
  13. Sunny says

    August 18, 2021 at 5:32 am

    Newbie here too… if I use only limes..can I use bottled lemon juice for the water..or half of the water?? Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 19, 2021 at 6:05 am

      Hi Sunny, yes you can substitute lemon juice for the water if you prefer.

      Reply
  14. Carolyn M Osborne says

    March 2, 2021 at 3:19 am

    I’d ordered some Scottish lemon/lime marmalade recently and loved it, so when I saw your recipe my ears perked up, as it were. I made this recipe the other day and it worked out nicely. To conserve (my) energy, I used two electric appliances-a food processor and an instant pot.-and a candy thermometer, which made the whole process very easy. I quartered the washed fruit lengthwise before slicing and from each wedge, I cut off that little strip of the white center core. Then I could use the back of my knife to wiggle out the seeds. I found all but two seeds – not bad! I set up my slicing blade on the food processor and packed the quarters on end into the top loader. It took no time at all to get a good load of thinly sliced fruit, with all the juice retained. I’d looked up how to make marmalade in an instant pot and used those directions (basically, pressure cook the fruit, juice, and water, let decompress, then add the sugar, set for “saute” and cook the marmalade). It canned easily in 1-cup jars with a hot water bath, and now I have eight little jars of citrus loveliness that taste wonderful, with that great range of sweet/tart/bitter I love in good marmalade. It’s clear and has a pretty honey amber color. I’ll definitely do this again. Thanks for an excellent recipe!

    Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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