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Lemon Or Lime Marmalade Recipe

Capture the vibrant zest of citrus with this versatile marmalade recipe! Using lemons, Meyer lemons, limes, or Key limes, you'll create a homemade treat bursting with sunshine flavor. Perfect for toast, scones, or a delightful addition to your baking creations. This easy-to-follow recipe ensures a perfect set every time, even for beginner jam makers. Make a batch today and brighten your day!

Prep Time 60 mins
Cook Time 90 mins
Calories 864 kcal
Protein 2g
Rating 4.0 (1 Reviews)
Lemon Or Lime Marmalade 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Or Lime Marmalade

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How to Make Lemon Or Lime Marmalade

  1. Using a sharp paring knife, remove the outer peel (zest) of 4 cups of lemons or limes, avoiding the white pith. (If using a mix of fruits, aim for a total of 4 cups of prepared citrus.)
  2. Finely slice the zest into paper-thin slivers and set aside.
  3. Remove all pith from the remaining fruit. Slice the lemons/limes as thinly as possible, removing any seeds. Discard the ends.
  4. Measure the combined zest and sliced citrus; you should have 4 cups total.
  5. In a large, non-reactive glass bowl, combine the 4 cups of prepared citrus with 12 cups of water.
  6. Cover and let the mixture stand overnight (or for at least 8 hours).
  7. The next morning, transfer the citrus and water mixture to a large, heavy-bottomed pot. Cook over medium heat, covered, for 20 minutes, or until the rind is tender.
  8. Remove from heat and measure the mixture. You should have approximately 12 cups. If not, adjust the water accordingly to reach 12 cups.
  9. Return the pot to medium heat. Stir in 12 cups (2.85 kg or 6.3 lbs) of granulated sugar.
  10. Stir constantly until the sugar is completely dissolved.
  11. Increase the heat to medium-high and bring the mixture to a gentle boil, continuing to stir frequently.
  12. Boil, stirring frequently, until the marmalade reaches the gel point (a wrinkle test or thermometer should be used to verify setting point).
  13. Remove from heat and skim off any foam that has formed on the surface.
  14. Ladle the hot marmalade into clean, sterilized jars, leaving 1/4 inch headspace.
  15. Process the filled jars in a boiling water bath for 10 minutes at altitudes up to 1000 feet. For higher altitudes, consult a proper canning altitude chart.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

871g

Fat

0g

Carbs

76g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts American Vegetarian Gluten Free Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Canning Condiments Etc Fruit American Easy Low Fat Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Citrus Lemon Lime Technique Water Bath 4 Hours Or Less