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).
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.
Keep the marmalade stored in a cool, dark place. Ā It will keep for at least one year.
Enjoy!
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.
Enjoy!
For more homemade jams and jellies try my:
- Blackberry Jam
- Black Currant Jam
- Huckleberry Jam
- Gooseberry Jam
- Plum Jam
- Plum Butter
- Strawberry Rhubarb Jam
- Red Currant Jelly
- Blueberry Lemon Apricot Jam
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Lemon Lime Marmalade
Ingredients
- 1 pound lemons , thoroughly washed
- 1 pound limes , thoroughly washed
- 6 cups water
- 7 cups white granulated sugar
Instructions
- 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. 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. You can either store your jars in the fridge for up to a few months or you can store them even longer by canning them. To can them, process them for 5 minutes in a water bath canner. Carefully remove and let sit undisturbed until fully cooled. Keep the marmalade stored in a cool, dark place. It will keep for at least one year.This makes 4-5 half pints.
Notes
Originally published on The Daring Gourmet July 15, 2015
Hi, Iām Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
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!!
Fantastic, Polly, I’m so glad it’s been a hit, thank you!
I’m an idiot! I put the sugar in at the start! Have I spoiled it?
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
Hi Catherine, yes just peel off all the rind and remove/discard most of the pith, then proceed with finely slicing. Happy cooking!
Can anyone tell me what the sugar weight is in grams? Am in uk where we use grams
Hi Tim, I just googled “7 cups sugar in grams” and it’s 1400 grams.
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.
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!
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.
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.
I’m diabetic so I’m going to use erythritol I’m going to see how it sets and add Gelatine if necessary
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?
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.
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
Can I substitute stevia instead of sugar
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.