Lemon Lime Marmalade
User Reviews
4.9
117 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Course
Condiments
Lemon Lime Marmalade
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Deliciously versatile, spread it on toast, add it to cakes, muffins, cupcakes, as a filling for pastries, a glaze for meats and veggies, and so much more!
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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
- *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.
Genuine Reviews
User Reviews
Overall Rating
4.9
117 reviews
Excellent
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