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Lime Marmalade

Lime Marmalade
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This Lime Marmalade recipe captures the bright, tangy burst of fresh citrus in a jar. Combining zesty lime peel with a sweet, slightly tart syrup, this homemade preserve delivers the perfect texture between smooth jelly and tender peel. Ideal for breakfast spreads or adding a lively twist to desserts and savory dishes, it is made with simple pantry ingredients for an accessible, delicious, and preservative-free treat.

Ingredients

Scale

Main Ingredients

  • 6 medium limes, washed and thinly sliced (seeds removed)
  • 4 cups granulated sugar
  • 4 cups water
  • 2 tablespoons fresh lemon juice
  • 1 packet pectin (optional, for firmer set)

Instructions

  1. Prepare the Limes: Wash the limes thoroughly, then slice them thinly, removing seeds as you go to avoid bitterness. Thin slicing helps soften the peel during cooking and releases essential oils that enhance flavor.
  2. Soak the Peel: Combine the sliced limes with 4 cups of water in a large pot. Allow to soak overnight or for at least 8 hours to soften the rind and reduce bitterness while infusing the mixture.
  3. Cook the Mixture: Bring the soaked limes and water to a boil, then reduce heat and simmer for 45 minutes to 1 hour until the peel becomes tender. Stir occasionally to prevent sticking and promote even cooking.
  4. Add Sugar and Lemon Juice: Gradually stir in the sugar and lemon juice. Increase the heat and boil vigorously, stirring often, until the marmalade reaches the setting point—this usually takes 15 to 20 minutes.
  5. Test for Set: Place a small spoonful of marmalade on a cold plate and chill it for a minute. If the surface wrinkles when pushed with a finger, it is ready. If not, continue boiling and retest after a few minutes.
  6. Jar and Cool: Pour the hot lime marmalade into sterilized jars, seal immediately, and let cool at room temperature. Once cooled, label and store in a cool, dark place or refrigerate after opening.

Notes

  • Use fresh, unwaxed limes to ensure the best natural flavor and aroma.
  • Remove all seeds completely to prevent bitterness.
  • Stir frequently during boiling to avoid burning the marmalade.
  • Start testing for the set after 15 minutes to prevent overcooking.
  • Sterilize jars and lids thoroughly to keep marmalade fresh and safe.

Nutrition

Keywords: lime marmalade, homemade marmalade, citrus preserve, lime jelly, breakfast spread, homemade jam, citrus marmalade

Find it online: https://mealsbylina.com/lime-marmalade/