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Old Fashioned Lime Marmalade Recipe

This old-fashioned lime marmalade is a delightful blend of tart, sweet, and slightly bitter flavors that perfectly capture the essence of fresh limes. With its bright, zesty taste and smooth, jelly-like texture, it’s the perfect condiment for toast, pastries, or even savory dishes. This marmalade is a timeless classic, offering a taste of tradition with every spoonful.

  • Total Time: 7 hours 10 minutes (including resting time)

Ingredients

Scale

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)

Instructions

  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.

  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes (plus 6 hours resting)
  • Category: Preserve/Jam
  • Cuisine: British/Caribbean

Nutrition

  • Serving Size: 60 tablespoons
  • Calories: 40 per tablespoon
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