Lime Marmalade
Bright, tangy, and irresistibly citrusy, this homemade lime marmalade is a vibrant spread that's perfect for elevating your breakfast or adding flair to your favorite recipes. Made with just three simple ingredients—fresh limes, granulated sugar, and water—this marmalade strikes the perfect balance between sweet and tart. The recipe begins with an overnight soak to soften the zesty lime rinds, ensuring a luxurious texture and robust flavor. Gently simmered and sweetened to a luscious, gel-like consistency, this marmalade is a delight to spread over toast, drizzle on scones, or use as a glaze for savory dishes. With a prep time of just 20 minutes and long-term storage options, this zesty lime marmalade recipe is a must-try for citrus lovers and canning enthusiasts alike. Perfectly easy to make and endlessly versatile, it's a jar of sunshine you’ll want to keep on hand!
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Recipe Information
Ingredients
- 6 whole Fresh limes
- 4 cups Granulated sugar
- 6 cups Water
Instructions
Start by washing the limes thoroughly to remove any wax or dirt. Pat them dry with a clean towel.
Using a sharp knife, slice each lime thinly, removing any seeds as you go. Keep the rind on for added texture and flavor.
Place the sliced limes in a large bowl and pour in 6 cups of water. Let the mixture soak overnight (8-12 hours) to soften the rinds.
The next day, transfer the lime and water mixture to a large, heavy-bottomed pot.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to a low simmer. Cook for 45 minutes, stirring occasionally, until the lime rinds are tender.
Add the granulated sugar to the pot and stir until it dissolves completely. Increase the heat slightly to bring the mixture to a gentle boil again.
Cook for another 45-60 minutes, stirring frequently to prevent sticking, until the marmalade thickens and reaches a gel-like consistency. You can test for doneness by spooning a small amount onto a cold plate—if it sets and wrinkles when pushed with your finger, it's ready.
Turn off the heat and let the marmalade cool for 5 minutes. Carefully ladle the hot marmalade into sterilized glass jars, leaving about 1/4 inch of headspace at the top.
Seal the jars with lids and process them in a boiling water bath for 10 minutes, if you'd like to store them long-term. Otherwise, let the jars cool to room temperature and refrigerate for up to 3 months.
Enjoy your lime marmalade spread over toast, biscuits, or as a glaze for meats and desserts.
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 842.0 g | 306% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 806.6 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 408 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
