Lime marmalade

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Preparation time:
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Difficulty: Easy - for beginners


2 1/2 pounds limes
3 cups sugar
pinch of salt


Cut limes in half and juice them. Reserve the juice. Scrape the remaining pulp and membranes off the peels. Slice the peels in a fine julienne.

Put the peels in a pot and cover with water. Bring the water to a boil and boil for one minute. Drain the peels and rinse with cold water. Repeat two more times.

Put the peel, about 1 cup of the reserved lime juice, a pinch of salt and enough water to cover in a heavy bottomed pot. Bring to a boil and simmer until the peels are very tender.

Add three cups of sugar and additional lime juice to taste (I put in another half cup). Boil, stirring frequently, until mixture starts to thicken. My test is when a drop of liquid hangs on the spoon for at least five seconds.

Ladle into sterilized jars. Store in fridge or process in water bath for ten minutes. Makes six one-cup jars.


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