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.
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.
- 1 pound lemons, thoroughly washed
- 1 pound limes, thoroughly washed
- 6 cups water
- 7 cups white granulated sugar
- 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.
- 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 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.
*Also, citrus is sprayed and waxed and since we're using the rinds I recommend using organic lemons and limes.
adina says
Looks great and wonderfully explained as usual. I like the blue thing you use to fill the marmalade in the jars, I have to look for something like that to reduce the mess I make when filling the jars. Do you have a German name for it?
Kimberly @ The Daring Gourmet says
Thanks, Adina :) The blue thing is a canning funnel, or “Trichter” in German. I’m not sure if that’s what this particular item is actually called in German though. Hopefully you’re able to find it.
Cori Landon says
This sounds *wonderful*, will definitely be trying this! Thanks also for all the great ideas of how to put it to delicious use!
Katherine Thorne says
Oooh, I love anything with citrus! I’ve had orange jam before but never lemon or lime. I’ve no doubt I would love this!
Toffeeapple says
There is absolutely no need to use a water-bath for this type of preserve, the sugar will keep it safe. We never water-bath things made with sugar here in UK.
Kimberly @ The Daring Gourmet says
Toffeeapple, being from Europe myself where the water bath method is never used for jams/marmalades, I agree with you. I’m simply including these recommendations per the USA’s FDA guidelines.
Susan says
Reading your instructions to slice the fruit and then remove any seeds took me back to the first time I made tangerine marmalade – using my new Cuisinart to slice the to 2mm thickness. It multiplied the number of seeds exponentially… This recipe also took me back to missing my lemon tree that I had when I lived in Southern California. Memories, memories. I like seeing instructions for making jam without using pectin. Not sure I’ll make this, but I’m definitely glad to know how.
Kimberly @ The Daring Gourmet says
Haha, that’s hilarious, Susan! I can just imagine you spending an hour trying to pick out all the slivers of seeds and finally throwing in the towel :) I wish so much we had a lemon tree. The new home we’re buying has a big greenhouse and I’m hopeful to be able to grow one in there along with an olive tree we recently brought back with us from Sonoma.
JANET says
Hello , i am making Marmalade as we speak , 4 Meyer lemons and 2 limes, 6 cups water and 7 cups of sugar and it tastes bitter , I was blaming the Limes ? I hope I can rescue this.
last week I made Lemon marmalade with vanilla, no bitterness, same bag of Meyer lemons. vanilla bean not available to me but a scant teaspoon of pure vanilla essence was used, smells like vanilla but tastes like lemon marmalade, different.
do you have any helpful hints when using a grapefruit along with lemons.
Kimberly @ The Daring Gourmet says
Hi Janet! The limes alone wouldn’t explain the bitterness. If anything lemons tend to be more bitter than limes. Did you remove the white pith from the citrus? That’s what causes most of the bitterness. If you didn’t remove it then there’s really nothing you can do about this particular batch. But even if it’s too bitter to enjoy with bread, it will still be great to cook with (see some of the ideas I mention in the post). For the grapefruit, you would prepare it exactly the same way. Grapefruit marmalade is marvelous!
David says
A wonderful, straightforward and delicious recipe.
I am making my recipe with 3 gallons of sliced, frozen (mostly limes) from my daughter’s garden wedding last summer. The limeade for 500 guests was difficult to estimate…we found that we could buy wholesale boxes of citrus for a fraction of the cost of buying them by the pound. A wise and frugal helper realized that the many extra limes and lemons would be better used thinly sliced, seeded and frozen- which she quietly did as the garden party proceeded. We have enjoyed cooking and flavoring drinks with the slices, but they are needed to be used up!
This recipe is wonderful in baked goods- ‘cinnamon’ type rolls, etc.
Fun to remember a wonderful wedding while eating marmalade!
Thanks!
Kimberly @ The Daring Gourmet says
That’s a fun predicament, David! :) I’ll bet you’ve been making lots of yummy things with those leftovers. The great thing about marmalade is it will last a very long time and I’m sure you know lots of people who’d love receiving some as gifts, too!
Kate says
I was looking for recipes to use up lemons and limes when I read your post David and couldn’t believe it – our daughter was married last Saturday and we have also ended up with more lemons and limes from the reception drinks than we know what to do with (the result of kind but over zealous helpers dispatched to Sainsbury’s to replace the fruit we had forgotten). I’d started slicing the limes to freeze for drinks but your idea is much better. I love your note that eating this marmalade brings back memories of the wedding. Beautiful. If the temperature here in the UK ever drops below 28degreesC I’ll get my preserving pan out and give this a go.
Christine Wilson says
Two days ago I pruned my savage (thorny) lime tree and ended up with a large bowl of limes. I have just made this recipe and it tastes a little bitter (no lemons) but I believe it will be amazing with curries and on toast. Thank you. By the way, I didn’t remove the pits from the limes. I guess they will come back to haunt me.
Kimberly @ The Daring Gourmet says
Christine, it will be PERFECT in curries and on toast! And yes, just beware of those seeds :)
Nicky Cooper says
I made this for my first ever attempt at marmalade. It brought back wonderful memories of having my nana’s marmalade as a little girl. This tasted fantastic & all my friends love it too. Thank you for inspiring me to make my own preserves.
Kimberly @ The Daring Gourmet says
That’s wonderful, Nicky, I’m so glad it was a hit – thank you!
Jenny McAuslin says
Wonderful marmalade – made it – friends tried it – recipe in demand. Great for those who cannot tolerate grapefruit.
Instructions very clear – very easy to make. Thank you.
Kimberly @ The Daring Gourmet says
Fantastic, Jenny, thanks so much!
Chris says
I make mine with limes only…..I have a lime tree loaded with fruit. Very tart and an absolute winner, I have had professional chefs comment on how yummy it is and want the recipe. Thanks so much for sharing.
Kimberly @ The Daring Gourmet says
A lime-only marmalade sounds delicious too, Chris!
CAROLE GENTILE says
Our marmalade is simmering as we speak! Slicing a pound of key limes and Meyer lemons was a chore, but the product smells delish! Looking forward to tasting it. Thanks for the recipe!
My friend, Wendy forwarded it to me.
Kimberly @ The Daring Gourmet says
Wonderful, Carole, I hope you enjoy it! And a special thank you to your friend Wendy for forwarding it to you! :)
Dorothy Ferrigno says
Dear Kimberly, I was looking for receipes to use up my squeezed limes. I put them in Ice Cube Trays and froze them. I have bags full of cubes. Using them for jelly would be great! I used all the lemons, the tree is loaded with flowers again, so is the lime tree.
How can I measure use the frozen cubes to make a jam?
Thank you!
Sincerely, Dorothy
Kimberly @ The Daring Gourmet says
Hi Dorothy, the limes were squeezed and then frozen whole? Simply thaw and drain them, then weigh them to get the amount the recipe calls for.
Catherine MacLeod says
It has been suggested to me, as gin is so popular at the moment, to reduce the amount of water and add gin to it so I’m going to try that. I was just looking for a good lemon and lime recipe. I’ll add it at the end as I do when I’m making whisky marmalade.
Kimberly @ The Daring Gourmet says
Fantastic, Catherine, let us know how it turns out!
Nanny says
Hi. I have made two batches of this marmalade to sell on my stall at the produce market along with my other goodies I make.
I took12 jars with me on Saturday for the first time. And within 1hr I sold it all. I have sample jars to let the customers taste it first
And the respond was unbelievable . They all said how wonderful it was. Thank you for a great & easy recipe
From one happy Aussie
Kimberly @ The Daring Gourmet says
That’s terrific, Nanny, I’m so glad it’s been a hit and appreciate the feedback!
Lee says
Hi, We have lemon, lime and grapefruit trees in the garden so I’m trying marmalade recipes to use some fruit up, I hate waste and this looks so easy compared to some others. I was wondering how well this sets without a muslin bag with the pips in? Is it ok because you don’t remove the pith of the limes and the membrane of the lemons? Thank you from a Brit in NZ
Kimberly @ The Daring Gourmet says
Hi Lee, greetings to NZ! The reason you don’t need the pips or any added pectin in this marmalade is because of the length the sugar simmers: Once it reaches 225 degrees F it will set. You can use a candy thermometer to check the temperature but using the plate test as noted in the recipe also works great.
Jenn says
Greetings, could the fruit be pulsed in a food processor rather than sliced? Looking for a lazier way to accomplish a good result! Thank you
Kimberly @ The Daring Gourmet says
Hi Jenn, yes it can, that will only alter the shape of the pieces, not the flavor. Enjoy!
Lyn Russell says
I ended up having to reboil the marmalade and adding pectin to it…. the first time Ive ever had to do that while making jam.. (this is my first attempt at marmalade) Perhaps my lemons and limes yielded too much juice… I always use a thermometer and get it to a minimal 220 degrees,end result: perfect . Live and learn😀
Arleen Fagan says
Please clarify the method of removing the pith–is it done before or after cutting into quarters. I’ve been in search of a lemon, lime or lemon/lime marmalde recipe for a while, and this looks perfect, except for the pith part which seems to be confusing to me. I would appreciate more instruction.
Kimberly @ The Daring Gourmet says
Hi Arleen, it really doesn’t matter how you remove it as long as it’s removed before cooking it – use whatever method for removing the pith that is easiest for you.
Arleen Fagan says
Sorry, I’m new at marmalade. So it really doesn’t matter when the fruit is cut away from the peel–is that okay? I assumed it was more necessary that the quarter slices needed to be somewhat more intact.
Kimberly @ The Daring Gourmet says
Hi Arleen, yes that’s correct. Nor does it matter how large the fruit pieces are, it’s all personal preference.
Helen Grant says
I also,want to try this recipe and was wanting to know how to get rid of the lemon pitch. When cut into quarters, do you then cut the rind off and cut the pitch off leaving the Lemon skin then put the fruit and pith into saucepan ?..
Kimberly @ The Daring Gourmet says
Hi Helen, yes, just cut the white part off (as much of it as you can anyway, you won’t be able to remove it all) and use the outer yellow part, discard the white part.
Janet Mcgeein says
Mine was very runny, so I kept it on the stove ,watching it very carefully,but it’s dark and bitter,what did I do wrong
Kimberly @ The Daring Gourmet says
Hi Janet, sugar begins to caramelize when it’s cooked for a long time, so that’s my guess as to why it’s dark. If it’s bitter it sounds like you left the white pitch of the citrus rind on – that will make it bitter even without overcooking it. Runniness: It will be runny while it’s still hot/warm. Once it has fully cooled down it thickens.