Lemon Lime Marmalade
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 35 mins
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Course
Condiments
Lemon Lime Marmalade
Description
This marmalade recipe uses equal weights of washed lemons and limes sliced very thinly, quartered, and seeded. Simmering the citrus slices in water softens them and extracts flavor before adding sugar. The mixture is cooked to a gel point of 220–225°F or tested by the traditional plate test for readiness.
The marmalade captures the sharp, bitter, and sweet notes characteristic of lemon and lime peel. Leaving the white pith intact adds bitterness but also body, while removing it can yield a milder flavor.
Using organic citrus is recommended due to concerns about wax and sprays on the peel since the recipe includes the rinds. Foam formed during boiling is skimmed for clarity. The finished marmalade sets to a soft gel, suitable for spreading on bread or using in desserts.
Because bitterness varies by pith inclusion, you can adjust peeling according to taste preferences. Careful slicing, simmering, and temperature control are key to the marmalade’s final texture and flavor.
Ingredients
- 1 pound lemon thoroughly washed, plural
- 1 pound lime thoroughly washed
- 6 cups water
- 7 cups granulated sugar white
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
- For less bitterness, remove the white pith from lemons before slicing; the pith of limes can be left whole.
- Use organic lemons and limes to avoid wax and pesticides on the peel since the rinds are used.
- Simmer citrus slices until very soft to develop flavor and texture before adding sugar.
- Use a candy thermometer or the plate test to ensure proper setting temperature for the marmalade.
User Reviews
Overall Rating
4.9
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