Lime marmalade is a delightful and unique citrus treat, perfect for lime enthusiasts! This recipe is made the traditional way, without any added boxed pectin. While it takes a little longer than quicker pectin-based recipes, the end result is definitely worth the wait!
Ingredients:
- 2 lbs limes (about 12 to 14 medium limes)
- 8 cups water
- 6 to 7 cups granulated sugar
- Juice of 1 to 2 fresh lemons (optional, but recommended)
- A few drops green food coloring (optional)
Instructions:
Day 1:
- Wash the limes thoroughly.
- Cut off the blossom and stem ends from each lime and discard.
- Slice the limes into thin rounds using a sharp knife or mandoline, then chop each slice into quarters. Alternatively, you can quarter the limes and pulse them in a food processor until evenly chopped but not mushy.
- Combine the 8 cups of water with the processed limes, stir well, cover, and let sit overnight.
Day 2:
- In a large saucepan or jam pot, bring the lime mixture to a boil. Continue boiling uncovered for about 40 minutes, until the peel becomes soft.
- Gradually add 6 cups of granulated sugar to the boiling mixture, stirring continuously to ensure the sugar dissolves. Taste and add up to 1 more cup of sugar if desired, stirring until dissolved.
- Remove the pot from the heat, cover, and let it sit for 6 hours or overnight.
Day 3:
- Prepare jars or containers for the marmalade, and set up a hot water bath if you plan to can the marmalade.
- Return the lime mixture to the stove over high heat and bring to a boil. If the mixture has thickened too much overnight, you can add a little water to adjust the consistency.
- Stir the mixture continuously to prevent it from scorching.
- Use the cold plate test to check the marmalade’s consistency. Cook until it firms up but still has a slight syrupy consistency, or until it reaches a temperature of 216 to 218°F, then test with the cold plate method.
- Once the marmalade has reached the desired consistency, taste and add lemon juice, if desired. Add a few drops of green food coloring if using.
- Remove from heat and let sit for 10 minutes. Stir the marmalade well to ensure even distribution of ingredients.
- Ladle the marmalade into jars or containers. If canning, leave 1/4 inch of headspace. For freezing, leave 1-inch headspace and use freezer-safe containers.
- To preserve, use a hot water bath canning method, or refrigerate or freeze the marmalade for later use. For canning, process the jars in a hot water bath for 10 minutes (15 minutes for elevations above 6,000 feet). Allow jars to cool for 24 hours before checking seals. Any unsealed jars can be refrigerated for immediate use.
- Canned jars will keep at peak quality for up to 18 months in the pantry. Refrigerate after opening.
Enjoy your homemade lime marmalade!
