Old Fashioned Lime Marmalade Recipe

Quick Benefits

Old-fashioned lime marmalade is a classic preserve that balances tart and sweet flavors with a bright, citrusy punch. This homemade marmalade is perfect for spreading on toast, adding to desserts, or using as a glaze for meats. Its fresh lime flavor and hint of lemon make it a delightful addition to any breakfast or brunch spread. Plus, it’s a great way to make use of an abundance of limes!

Essential Ingredients

To make old-fashioned lime marmalade, you will need the following ingredients:

• 2 lbs limes (approximately 12 to 14 medium limes)
• 8 cups water
• 6 to 7 cups granulated sugar
• Juice of 1 to 2 fresh lemons (optional, recommended)
• A few drops green food coloring (optional)

Preparation Steps

1. Wash the limes thoroughly and cut off the blossom and stem ends. Discard these parts. Slice the limes thinly using a sharp knife or mandoline, then quarter each slice. Alternatively, quarter the limes and pulse in a food processor until evenly chopped but not mushy.
2. Combine the sliced or chopped limes with 8 cups of water in a large container. Stir well, cover, and let sit overnight to soften and develop flavor.
3. In a large saucepan or jam pot, bring the lime mixture to a boil and continue boiling uncovered for about 40 minutes until the peels soften.
4. Gradually add 6 cups of granulated sugar to the boiling mixture, stirring constantly to dissolve completely. Taste and add up to 1 additional cup of sugar if desired.
5. Remove from heat, cover, and let it sit for 6 hours or overnight to allow the flavors to meld.
6. Prepare jars or containers for storage and set up a hot water bath if canning.
7. Bring the lime mixture back to a boil over high heat, stirring continuously to prevent scorching. Add a little water if the mixture is too firm.
8. Cook the marmalade until it starts to firm up but retains some syrup consistency. Use the cold plate test or check that the temperature reaches 216 to 218°F.
9. Taste and add freshly squeezed lemon juice as desired for a balance of tartness.
10. Add green food coloring, if using, for a vibrant appearance.
11. Let the mixture rest for 10 minutes while preparing containers. Stir the marmalade thoroughly to ensure even distribution and ladle into jars or containers, leaving 1/4 inch headspace for canning or 1 inch for freezing.
12. Process jars in a hot water bath for 10 minutes (or 15 minutes if above 6,000 feet). Cool jars for 24 hours, ensuring proper seals before storing. Refrigerate opened jars or unsealed jars.

Health Benefits

• Limes are rich in vitamin C, which supports immune function and skin health.
• Natural pectin from lime peels aids digestion and supports gut health.
• The high antioxidant content helps fight inflammation and oxidative stress.
• Lemon juice can boost digestive health and balance acidity.

Serving Suggestions

• Spread on toast, scones, or English muffins for a classic breakfast treat.
• Use as a glaze for roasted chicken, pork, or seafood.
• Stir into yogurt or oatmeal for a citrusy twist.
• Incorporate into desserts like tarts or cheesecakes for a zesty kick.

Creative Variations

• Ginger Lime Marmalade: Add 1 tablespoon of freshly grated ginger for a spicy zing.
• Mint Lime Marmalade: Stir in 1/4 cup of chopped fresh mint for a refreshing twist.
• Spiced Lime Marmalade: Add a pinch of cinnamon and cloves for a warm, aromatic flavor.

Storage Tips

• Properly canned lime marmalade can maintain peak quality for up to 18 months when stored in a cool, dry place.
• Refrigerate opened jars or any unsealed jars to maintain freshness.
• Freeze in smaller portions to extend shelf life if not canned.

Pro Tips

• To enhance the natural green color without food coloring, blanch the limes briefly before slicing.
• Always taste the marmalade before canning to adjust sweetness or acidity as needed.
• Use a wide, heavy-bottomed pot to ensure even cooking and prevent scorching.

Frequently Asked Questions

Q: Can I make marmalade with other citrus fruits? A: Yes! You can substitute oranges, lemons, or grapefruits for limes to create a variety of marmalade flavors.

Q: How do I know when the marmalade is ready? A: Use the cold plate test or check for the desired temperature of 216 to 218°F. The mixture should firm up slightly when cooled.

Q: Why is my marmalade too runny? A: You may need to cook it longer or add a bit more sugar to help it set. Use the cold plate test to check consistency.

Enjoy the tangy, sweet, and slightly bitter essence of homemade lime marmalade with this timeless recipe!

Print