Lime Marmalade Recipe

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An old-fashioned and reliable Homemade Lime Marmalade recipe.

Prep Time15

Cook Time30

Resting time12

Total Time12 45

Course: Condiment

Cuisine: Australian, British

Servings: medium jars

Calories: 1023kcal

Author: Libby Hakim

Equipment

2 medium sterilised jam jars

Ingredients

6-8 limes (you want about 500 grams once ends removed, sliced etc)
2 cups water (2 cups = 500ml)
2 ½ cups caster sugar / superfine sugar (2 ½ cups = 500 grams)

Instructions

Wash and dry limes.
Chop the very ends off limes and then cut into quarters. Remove any visible seeds.
Thinly slice the lime quarters and then place into a glass, china or plastic bowl (NOT metal). Add the water, cover and allow to rest overnight.
The next day, place limes and water into a saucepan or large frypan.
Place over heat on stovetop and bring to the boil. Simmer, stirring every now and again, for 8 minutes.
Warm sugar in microwave for 1 minute.
Take off the heat, add the warmed sugar and stir to dissolve the sugar before returning to medium heat.
Bring to the boil again and then adjust so the mixture is simmering at a medium pace, not furiously and not gently.
Allow to simmer for about 15 minutes, stirring occasionally. You'll know the marmalade is ready when it loses its watery appearance and starts to look shiny and "grab" the bottom of the saucepan a little as you stir (see post above for pictures).
Pour hot marmalade into sterilised jars and seal with a lid.

Notes

Ingredients: Use Tahitian limes — the common supermarket/garden lime in Australia.

Storing: Once cooled, place the jars in the fridge and store for up to 6 months (unopened) or 2 months (once opened). There is the option of "canning" this marmalade so you can store it for longer periods on the shelf in your pantry. However, you'll need to rely on your own knowledge of canning and preserving as the process is too extensive to cover here.

Nutrition: Nutrition is calculated automatically for the full recipe/large jar quantity and should be treated as an estimate.

Tips:

you'll end up with about 700-800 mls of marmalade which will fill about two medium jars
you'll need to make this marmalade over 2 days as the sliced limes need to soak in water overnight, so plan ahead
the trickiest part of the method is knowing when the marmalade reaches setting point and is ready to take off the heat – I've included plenty of tips, pics and advice in the post to help you meet the challenge.

Nutrition