This recipe for Lemon and Lime marmalade is a firm family favourite. It has a tangy and pronounced lime flavour and would be especially good with some extra added booze! I’ve provided full step by step photos and instructions so there is no excuse not to whip up a few jars.
Disclaimer: I was sent assorted jars and bottles from Quickjars to use for my preserving – I was not required to write a review post, but I chose to share this with my readers as I rate the jars and bottles very highly.
Learning About Marmalade
I cannot believe that is nearly a year ago that I went to a Marmalade Workshop where Vivien Lloyd, who is big in the world of marmalade, showed me and two other blogger friends how to make this fabulous preserve, the traditional way.
You can read all about my Marmalade Workshop here: Recipe: Make Award Winning Marmalade – Marmalade Workshop with Vivien Lloyd.
A year on and I am still fixated on this citrus preserve, and although I am not sure if I will be entering the Marmalade Awards this year, I am embracing the winter citrus season by making marmalade.
Having made traditional Seville orange marmalade, Three Fruit marmalade and some Pink Grapefruit marmalade, I decided to try out a new recipe this year for Lemon and Lime marmalade, one of the numerous marmalade recipes that is in Vivien’s helpful and informative book First Preserves.
Preserving Jars from QuickJars
In order to make marmalade, and other preserves, one needs jam jars…..and I would like to extend a BIG thanks to the lovely Adam over at Quickjars who sent me a veritable treasure trove of jars and bottles.…..with enough choice of glassware to fulfil most of my immediate preserving and bottling requirements!
As well as assorted jam jars of different shapes and sizes, he also sent me some champagne and wine bottles and smaller bottles that I will be using my annual batch of sloe gin later on this year.
All of the jars and bottles came with lids, caps, corks and wire cages too. Quickjars love to work with Food & Drink producers crafting products of uncompromising quality.
They love to celebrate real food, great recipes and traditional methods regardless of scale, and their environmentally sourced range of bottles and jars are chosen to reflect the unique quality of all things organic, handmade, local, or simply lovingly created!
Lemon & Lime Marmalade
But back to my marmalade, this recipe for Lemon and Lime marmalade has become a firm favourite of ours already, with Malcolm my husband proclaiming it to be the best marmalade he has tasted!
It’s tangy with a very pronounced lime flavour, like a Mojito or Margarita cocktail and I think I may add some tequila or coconut liqueur to the next batch I make for a very MERRY marmalade.
I have shared Vivien’s recipe below, and before I end for today, I would like to share some step-by-step photos of the whole procedure, which you may find helpful if you fancy making this recipe.
That’s it for today, have a great day and DO let me know if you plan to make this (or any other) marmalade. See you soon with more recipes and a new giveaway, as well as some other product reviews. Karen
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More Marmalade Recipes:
If you love marmalade like me, you can try making some of my other recipes using different flavouring and citrus fruits.
Step By Step Instructions
You’ll find the full and printable recipe at the end of this post.
- Remove the juice from the fruit and pour it all into a large stainless steel lidded pan with the water.
- Scrape out the membranes and pips with a sharp knife. (I found this easiest to do after quartering the fruit)
- Finely chop the membranes, I used my Kenwood mixer.
Putting the chopped membranes and pips in a muslin bag A long soak overnight What it looks like after soaking
- Put the chopped membranes and pips into a thin piece of muslin, tie it up with string, and add to the pan of juice, securing it to one of the pan handles.
- If you have not already quartered the citrus fruit shells, quarter them now. Turn them peel side down on to a chopping board and using a sharp serrated knife, slice the peel thinly, almost touching your fingers for a fine shred.
- Add the peel to the pan and leave overnight to soak.
Simmering the peel, water, juice and the bag of membranes for 2 hours Adding the warmed sugar Allow the sugar to dissolve
- Next day, bring the lidded pan to the boil and then turn down the heat and simmer gently for two hours – the peel should be very tender. .
- Warm the sugar in a low oven set at 140C/275F/Gas1. Remove the muslin bag and squeeze it over the pan through a sieve. Check the volume of the pan, it should have reduced by a third.
- Add the sugar and dissolve over a low heat.
Bring to a rolling boil Skim off scum and allow to sit for 5 minutes before stirring and potting Pot into clean, hot jars
- Place the jars in the oven. Bring the marmalade to a rolling boil and start to test after five minutes.
- Once setting point is reached, remove the pan from the heat, and allow to cool for about ten minutes.
- Remove any scum with a metal spoon by pushing it to the side and then removing it. Gently stir the marmalade to distribute the peel.
Pot in clean jars using a jam funnel Fill right up to the top of the jars Seal with new, clean lids
- Ladle the marmalade into a jug and pour in the warm jars using a jam funnel.
- Pour to the brim of the jars. Remove any stray scum with a teaspoon.
- Seal the jars with a new twist-top lid, or apply a waxed disc to the surface of the marmalade.
- When cold, cover with a cellophane top secured with a rubber band.
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Lemon & Lime Marmalade Recipe
Traditional Lemon and Lime Marmalade
Serves | 4 to 5lbs marmalade |
Prep time | 24 hours |
Cook time | 2 hours, 5 minutes |
Total time | 26 hours, 5 minutes |
Dietary | Gluten Free, Vegan, Vegetarian |
Meal type | Breakfast, Side Dish, Snack |
Misc | Pre-preparable, Serve Cold |
Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
Region | British |
By author | Vivien Lloyd |
Ingredients
- 450g (1lb) limes (about 8 small limes)
- 225g (8ozs) lemons (about 3 small lemons)
- 1.4kg (3lbs) granulated cane sugar (NOT preserving sugar)
- 1.75 litres (3 pints) water
Note
A delicious tangy lemon and lime marmalade made by traditional methods and a welcome addition to any breakfast table, as well as being essential in baking and general cooking, This recipe is by Vivien Lloyd, who has kindly allowed me to reproduce it here. You can see the original recipe in her book First Preserves, as well as in her eBook here: First Preserves: Marmalades.
chintal says
Hi Karen thanks for sharing this wonderful recipe I absolutely love a lime and lemon marmalade and the fact you can make it a bit Merry sounds wonderful. I will Def be making thus and probably add a bit of rum to it.
Karen says
Thanks so much, I am so pleased you will be making this recipe and do let me know how it turns out! Karen
Helen Mfula says
Yesterday I made my very first marmalade using this recipe, my God what a success. I no longer feel the intimidation I felt before. Thank you so, so much. So proud of myself (so us hubby)
Karen Burns-Booth says
That is FAB news Helen and thanks so much for popping by here to let me know! Karen
Paul Craddock says
Hi Karen,
Just trying to set up my own jam company and saw your site while researching, superb you are so knowledgeable, I going to make this today it looks so beautiful, thank you for sharing and caring.
Blessings Paul
Karen Burns-Booth says
Thanks so much for your kind comments and a BIG Good Luck with the new business too! 🙂 Karen
Paul Craddock says
laugh out loud, in my inexperience i thought i would just use limes as i had lots of them, oh foolish man, it turned out so bitter, no idea what i did wrong . back to the drawing board to make lime and lemon
Ancient Mariner says
If it tastes as fabulous as it looks, and I’m sure it does, you’ve got a winner there Karen. X
Karen says
Thanks Ancient Mariner! Maybe you would like me to bring a jar over for you when I next visit???? Karen
Dannii @ Hungry Healthy Happy says
I love marmalade. If I have a really intense workout, then I usually have something sugary before and marmalade on toast is a better choice than sugary junk cereal. I really want to get in to canning/preserving, even if it is just for a nice collection of jars haha. I don’t think my jar collection would be quite so impressive though 🙂
Karen says
Thanks Dannii! I am on a diet, as you know, but on a non-fast day some home-made jam and now marmalade is always enjoyed on a slice of toast, as a treat! Karen
Jacqueline says
Your marmalde looks beautiful Karen and so evenly distributed. Love the step by step photos 🙂
Karen says
Thanks Jac, it is a labour of love, but the results are worth it and Malcolm LOVES it!
Choclette says
Your marmalade looks absolutely stunning Karen. I would love to try some of this on my morning toast. I feel very naughty as my mother is very disparaging about anything that calls itself marmalade which isn’t made with seville oranges. I gave her some of the lemon marmalade I made last year and never heard the end of it – she gave it back!
Karen says
Thanks!Really? That is so funny Choclette! In actual fact she is also wrong, as the original marmalade was made from quinces! Maybe you should make some quince marmalade and see what she says then! 🙂 Karen
Sylvia says
This looks so beautiful! Magic closed in a jar 🙂 My oh would love it, he’s a lemon fan!
p.s
Beautiful writing Karen!
xx
Karen says
Thanks so much Sylvia, and yes, it is like magic in a jar! Karen
simply.food says
LOOKS AMAZING .I am drooling at the pics.It seems like you made lots from the number of jars in the photo.Do save some for FBC SO WE CAN ALL TRY IT 🙂
Karen says
Thanks Nayna! I made 4 jars this time and am using the rest of the jars for other preserves …….but, I am sure I can save a jar to bring for a midnight feast for all of us at FBC!! Karen
Nayna Kanabar says
I hope thats a promise 🙂
Nayna Kanabar says
I hope thats a promise 🙂
Janie says
Karen, it looks delicious and the photo’s are stunning. Don’t think I’ve ever had lemon & lime together, tis now bookmarked!
Janie x
Karen says
Thanks Janie! Nayna has suggested I bring a jar with me to FBC!! Why not eh? Karen
Lizzy (Good Things) says
Oh Karen, how wonderful that you were able to work with Vivien Lloyd! Love this post… this marmalade sounds totally exquisite!
Karen says
Thanks so much Lizzy, I have worked with Vivien several times now, and she is such a great tutor!
Tracy K Nixon says
This sounds lovely! I adore lemons and limes! I eat loads of lemon curd so might try this!
Karen says
You should try it Tracy, is is FAB!
Alison says
This looks lovely. I am always scared of trying marmalade but might give this a try
Karen says
I was always scared of making it too Alison, but hopefully you can see how easy it is via the photos!
Louisa Foti says
I can’t believe I’ve STILL not made Marmalade. Plenty of jams, pickles and chutneys over the last few years but still not Marmalade. I blame this fact entirely on my Dad, who happens to make the best Marmalade (and jams and chutneys) I know, though I’m probably biased, and seeing as he has a ready stash of each and every permutation of the goodly stuff 20 minutes away I don’t feel the compulsion yet to make my own! Lime or Lemon & Lime are my definite favourites too. I love your pictorial steps btw, gorgeous pics Karen!
Karen says
You need to make this your next project Lou and I can promise you a Mojito scented kitchen too! Karen
Glamorous Glutton says
It looks so very pretty, I just wish I liked marmalade! This is a very clear recipe with great step by step photos but I think it’ll always be a marmite breakfast! GG
Karen says
Thanks GG, I am a MARMITE and a MARMALADE brekkie lover, thankfully!
ManjiriK says
Karen the marmalade looks fabulous and like Louisa said I have no clue why I haven’t attempted making any YET! I am certainly taking the 15% OFF offer and am going to stock up on some of those pretty bottles and jar right away !
I consider myself quite the chutney maker but these lovely step wise photographs have tempted me to enter marmalade territory! And yes even a tiny tasty jar at FBC2014 will do for me, I will make it a MERRY one when I get home hehehe!Great suggestion Nayna 🙂
Karen says
Thanks Manjiri, and DO take advantage of the discount code as 15% a goodly sum to save! I too am a BIG chutney maker, I LOVE the stuff, but I do like a bit of citrus peel on my toast too!
Dominic says
it really does look so special Karen and well deserves its award-winning status… I have yet to make marmalade so I really should get on and make some as I have plenty of jars to fill… lovely recipe to share, thank you x
Karen says
Thanks Dom! I know you have worked with QuickJars too, and I was very impressed with them.
Tracy Nixon says
I have made a list of the ingredients so going to buy them and make this over the weekend. My Aunty makes jam too so I have printed this off for her. I have never made this type of jam before – usually strawberry, blackberry, plum etc – so I am looking forward to the challenge.
Karen says
Brilliant Tracy! I hope it all goes well and you will love it as much as we do! Karen
Jean | DelightfulRepast.com says
Karen, I like to keep up the January marmalade tradition, but just can’t manage it this time. 🙁 Oh well, I still have a few jars from last year’s marmalade marathon! I seem to go to one extreme or the other. This year I’ll content myself with poring over this post!
Karen says
Thanks Jean and YES, it does take up such a lot of time, as you say! At least you still have some jars left from last year!
Jean | DelightfulRepast.com says
Well, Karen, I finally got around to marmalade making — better late than never! And I can’t seem to stop! Just made another small batch of kumquat marmalade, and kumquats will still be available for a while, so I’ll probably be making it again. Must attend a Vivien Lloyd workshop one day.
Heather says
Hi Karen
At the end of stage one and it’s going to soak overnight. Quite therapeutic chopping all the fruit after stress day at work.
I got carried away and cut a lot of the pith off. Will it matter? It’s in the muslin bag with the rest of the membrane. Can’t really stick it back on, though, can I ?!!
Stage 2 tomorrow evening. Looking forward to tasting it properly on Friday as Thursday is fast day. I’ll let you know how it turns out.
Thanks for sharing it!
Heather.
Karen says
Hi Heather!
YES! The more pith you cut off the better and that’s where it should be, in the muslin bag, adding to the pectin of the marmalade!
REALLY looking forward to seeing how you like it and how stage two goes too!
Karen
Heather says
Hi Karen!
Thanks for the reassurance about removing the pith. In the recipe for the Seville Orange marmalade (Feb 2013) at Step 1 it said not to remove the pith from the oranges, so I thought it might be the same for the lemon and lime marmalade too.
So, back to my marmalade. I finished it off last night. It took a while to get it to setting point, so I may not have reduced it quite enough. But, after a bit of boiling and no need to remove any scum (I was surprised about that) it decided that it would set after all and I bottled the lot. Even in a liquid state it tasted gorgeous!
Breakfast this morning (I didn’t have to wait until Friday!) was tea, toast and lemon & lime marmalade. Absolute bliss. The lemon and lime marmalade is fantastic, I’m so pleased with it. It’s not got a really firm set, so it spreads easily. Taste-wise it’s not overpowering, so the balance of sweet and citrus is really nice. I could happily eat it with a spoon!!
Although I’ve made plenty of jam before, I absurdly pleased with my first marmalade. Thank you, again, for sharing. Now, which one to make next….?!
Heather
Karen Burns-Booth says
BRILLIANT! So pleased Heather – it will become an addiction now once you have mastered it! Karen xx
Jammy Jane says
Thanks for this recipe. For the sake of beginners such as me, please indicate when the water should be added. It may be obvious to experts but not to novices.
Karen says
The water is added when the peel is being soaked, and then it’s all simmered together before the sugar is added. It is mentioned in the recipe! Hope that is clearer now, Karen
Sally says
Thanks for asking that question – I too was unsure when to add the water. I cannot see it mentioned anywhere???
Sally
Andrew says
Thanks for this information as I too didn’t see the water mentioned in any of the recipe steps. Though it does admittedly appear in one photo caption (in the preparation through images set).
Karen Burns-Booth says
It is in step one!
Karen Burns-Booth says
It is mentioned in Step 1!
Roxanne says
Thanks so much for this recipe! I made lemon marmalade last year, but the recipe called for water bath canning at the end. I see your recipe does not and was wondering if this need to be kept in the fridge or can they go in the pantry? And how long will they keep for out of the fridge. Please forgive my ignorance on the subject. Would love to make this without having to can them.
Karen says
These will keep for at least a year in a cool, dry place such as a pantry as long as they have a vacuum seal, which happens when you seal them when they are hot – see my instructions!
Dawn Henson says
This recipe looks lovely!!
Romana B. says
Dear Karen,
thank you very much for this recipe. I tried to make the marmalade yesterday and it turned out very well. It was pretty thrilling for it was my first marmalade so far 😉 I really wanted to give it a try for lemon marmalade is not common in the country where I live (Czech Republic). And it is so delicious 🙂 I wish you all the best! 😉
Karen Burns-Booth says
I am delighted to hear from you Romana and even more thrilled to hear that the marmalade turned out so well! Thanks for letting me know, Karen
Romana B. says
Dear Karen, I´ve just soaked a new load of peel overnight 😉 By the way, I love your photographs….;)
Maura says
Hi, I’m a huge fan of your recipes and also of Vivien LLoyd – I use her Jam & Marmalade recipes all the time. I was a bit concerned about the dark colour of my lime shreds ( looked almost black) when I first tried the lemon & lime recipe but now I can see your excellent photos I can see they do in fact darken up. I am relieved! I make and sell my preserves to raise money for several charities and therefore I need to be able to buy my jam jars as cheaply as possible so was really disappointed to see the cost of the jars on Quick Jars website – sadly they are well out of my price range. Thanks for such an interesting & informative website.
Karen Burns-Booth says
I am so pleased that this turned out for you okay and I hope you raise lots of money for charity too!
Tricia says
Hi I was wondering how successful it is when you double the recipe? I have to make lots for the school fete so would prefer to make 10 jars at a time. Thank you
Karen Burns-Booth says
I am not a fan of doubling up on marmalade, as you will need an very large pan to boil it down; however, why not prepare double and cook it separately, so you cook on the same day?
Tricia says
Blood oranges are on special at the moment thought I might substitute limes for blood oranges, do you think this will work?
Tony says
Hi. Dumb Australian male here with tree full of lemons….but it doesn’t tell me in the recipe when or what to do with the water !
Karen Burns-Booth says
NOT dumb at all Tony! 🙂 The water is added when the peel is being soaked, and then it’s all simmered together before the sugar is added. It is mentioned in the recipe! Hope that is clearer now, Karen
Karen Burns-Booth says
In Step one!
Beverly Jane Reynolds says
I am really excited to try this scrumptious recipe! Thank you to all who left lovely replies too. It makes it even more of a hurry for me to try it I must go and get jars and lids first tho’. I already bought the lemons and limes. We had a large family all grown now so I am not sure my hubby’s sweet tooth will like this. I know I will love it. lemon being a favorite of mine. Thanks everyone. Bev
Karen Burns-Booth says
Hope you love it as much as we do Bev! Karen
Beth from California says
I tried making marmalade for the first time – mine turned out much too bitter. I will try again, but his time will not chop the pith much less, to only a coarse texture. I will not squeeze the bag – pith can be quite bitter. Have you any other suggestions for people who do not like bitter flavors?
Karen Burns-Booth says
DO try again Beth, if you don’t trim the white pith enough it can be too bitter. Karen
Beth from California says
I did try again and my marmalade won first prize at our local county fair!
jacky says
Hi,
I adore limes, and haven’t made marmalade for roughly 30 years when I made it for my Brownie badge! Although I still bear some of the mental and physical scars of that evening I am determined to give this a go – I can almost taste and smell it, just looking at your beautiful photographs.
My one query is, step 5, ‘warm the sugar’. I wondered if maybe that should be ‘warm the jars’? If it isn’t and I do need to warm the sugar, do I just spread it over a baking try and wait until warm, or does it change structure in any way?
Thank you for putting this recipe up and inspiring me to give marmalade another go!
Karen Burns-Booth says
Hi Jacky! Lovely to see you here!
No, it is warm the sugar – basically, you pop the sugar in an oven-proof bowl (a ceramic mixing bowl is fine) and put it in a warm oven for about 10 minutes – what happens is that when warm sugar is added to the pulp, juice etc, it dissolves more rapidly and you can achieve a rolling boil quicker, which means the colour stays brighter!
Please do let me know how this turns out for you!
Karen
Sandra says
I am so excitied to make this. We have a small charity paying for bright young Kenyan kids from extremely poor backgrounds to go to secondary school. One of my young charges arrived here yesterday with a bag of the most delicious, fat, ripe, juicy limes! So here I am about to make some lime marmalade which I will sell on Saturday at a supermarket carpark! which will pay for some more school fees. Thank you so much for a really easy blog with pictures!
Karen Burns-Booth says
What a LOVELY comment to read Sandra and I am TRULY delighted that you will be making this marmalade for your school fete! DO let me know how it turns out and if you sell all the jars! I am sure you will! Karen
Rachel says
I’m looking forward to trying this recipe. Do I need to process these in a water bath to “can: them? If yes, how long?
Karen Burns-Booth says
No need to process this recipe in a water bath Rachel!
Beth from California says
In the US, one must process in bowling water bath, for 10 minutes if you want to show your canned goods. USDA recommends process in bowling water bath for all home preserves.
Helen says
Made this recipe with some of my bumper crop of lemons and limes. I’m looking forward to tasting the results on my toast in morning. It was a lot more work than I thought – but the results definitely worth the effort. Any tricks to make the peel distribute evenly in jar? I’ve been turning jars every 10 minutes or so while cooling and setting but surely there is an easier way!
Karen Burns-Booth says
You have to leave the marmalade for 5 to 10 minutes after cooking before bottling to allow the peel to settle Helen – but, I am glad that you think that all of the effort was worth it! Karen
Chef Mark K says
It’s all in the fridge for overnight storage. A lot of work. I hope it will be worth the trouble. I did get a good upper body workout digging the membranes out of the limes which were about four times an harder effort than that required for the lemons. Is there a good technique that makes this easier?
Also, is there a measurement for slicing the rinds? I did about one sixteenth inch for the lemons and slightly thicker for the limes.
And finally; how do I know the set point? I read that it’s about 220 F degrees for jams. Will that work or is it based more on experience?
Karen Burns-Booth says
I use the cold saucer and flake test to see if my jam and marmalade are set Chef Mark – how was your set in this? There are no tips really for the limes, I quite like the upper body workout! The best tip I can share is to make sure the limes are not too cold, so a quick blast on the microwave softens them up slightly. The measurement for limes is down to personal preference, I like fine shred so shred mine about the same as you did – some people like chunky shred, so may cut them finer.
It sounds like you have this all under control – how did it all set?
Karen
Chef Mark K says
Thanks for the reply Karen. I used a thermometer and it set up fine for my first try; could be a tad thicker-perhaps. The way I figure is that you need to be close to the correct temp to try the cold saucer or flake test, so why not be really close to begin. Maybe next time I’ll do all three. Here is a link for your readers that describes all tests:
https://suite.io/susan-morris/1jj223q
The finished product turned out with a slight bitter after taste. I noticed this while incorporating the sugar so I added a Tablespoon of salt and a half cup more sugar and this made it more palatable, but not what I had hoped.
I’ll probably keep the salt in future mixes anyway, but do you have any data regarding what is the culprit to overly bitter after taste; is it the membranes, the variation in rinds, the soak time? Seems like there are a lot of variables possible. How do you control consistency from batch to batch? Any mid process tests or mid course corrections? Thanks.
Karen Burns-Booth says
Ahhhh…..if it was bitter, it means that you had too much of the pith added – it’s a devil to get it off, but the zest/rind should be a thin as possible with no pith at all. I will get back to you with the other queries as I have a site I need to check out that may help with the consistency questions, Karen
Chef Mark K says
Over the weekend I attempted to scrape the rind clean of pith. This increased an already long prep time considerably. I was marginally successful as there is a fine line between how much pith can be removed without shredding the rind rendering it unusable as it’s now become difficult to hold and impossible to clean the rind shred completely. So I ended up with some pith and some bitterness; but greatly improved and edible.
Today I will try to peel the rind using a potato peeler. So I’ll be prepping the fruit from the outside in rather than the inside out.
Jean-Loup says
First marmalade ever, using your recipe. Next time I will remove more pith from the lemons to diminish bitterness.
In the meantime I have 8 jars filled and it is already beautiful and excellent!
Best regards from SW France 🙂
Karen Burns-Booth says
Brilliant – so pleased to hear that the marmalade worked! Karen
Patty says
I love your method, especially the leaving overnight to meld the flavours. I’d like to try this recipe with lemons only (I don’t have limes available right now, but my lemon tree is completely full). I can get oranges if something else is required. Thanks for any advice!
Karen Burns-Booth says
Hi Patty! Yes, oranges would work very well too, especially with lemons…..do let me know if I can help at any stage at all! Karen
Roselani says
Just wondering if you have tried to make this with some mint to make a mojito marmalade? Also, if you make a “Merry’ marmalade, how merry can you make it and do you reduce the water or just boil longer?
Karen Burns-Booth says
I have not made this with mint, yet, but it sounds like a good idea. Merry Marmalade is cooked for the same lenght of time and has a bit of booze added at the end of cooking, usually 4 to 5 tablespoons of whisky, rum or brandy. Karen
Roselani says
Thank you, Karen! Will try the Merry Marmalade with part of the batch that is simmering.
Robert says
Many thanks Karen for your excellent lemon and Lime marmalade recipe. I’ve been making marmalade for some years and this is the best I’ve made to date. My wife says it is delicious. The local limes here in NZ are usually yellow and on the tree look just like lemons. The imported dark green limes from California are very expensive. As an alternative I’ve been whizzing my mixtures with a stick blender and maybe losing that most attractive appearance with the two colours of the peel in the jar. I’m also a little slack re removal of pith. In spite of this the marmalade is quite delicious. I’m also into kumquats which make an interesting marmalade when mixed with a grapefruit and a few lemons. I look foreward to more interesting recipes.
Karen Burns-Booth says
Thanks so much for your fabulous comments Robert, and I must tell you that this is the second positive comment I have in as many days about this recipe – a lady, also from New Zealand, emailed me yesterday and told me her lemon and lime marmalade won FIRST prize in a recent show!
I’m delighted that it turned out so well for you and I have made a kumquat marmalade recently myself, mixed with blood oranges.
Karen
Rob Moor says
Thanks for the recipe Karen, really nice. Can’t stop eating it! I have been looking at my two small citrus trees. One lemon and one lime, wondering what to do with them. Found your recipe and it worked out really well, first time making marmalade. . Having marmalade on everything now :). I am going to try orange next. Do you put as much sugar into an orange one as you do in this one? I noticed a suggestion for putting mint into it. Have you tried that, and if so did it work?
Karen Burns-Booth says
Mint works like a dream in this marmalade Rob and as for oranges, yes, you use the same ratio of sugar to fruit! I’m so pleased you like this recipe, and like you, we have this on EVERYTHING! Karen
Misi says
Thank you so much Karen ,,,, I love the step to step to make this marmalade.. how do you think if I add some fresh ginger in this recipe,,, in what step? …
Karen Burns-Booth says
Add the ginger with the peel in the soaking stage Misi!
Jodie says
Thanks so much for the recipe. This was my first marmalade I have made myself. I altered the recipe a little since I had run out of white sugar , so used about 200gm of white sugar, 500gm raw sugar and about 300gm soft brown sugar to make 1kg of sugar instead of the 1.4kg in the recipe. Taste tested to check the sweetness, and I liked it so I didn’t add any more. Then I boiled it longer than 5mins since I didn’t have as much sugar as the recipe stated. It turned out great. Love the flavour.
Marty Chamberlain says
Hi, so glad I found this recipe, going to make it this weekend.. can you tell me please.. in step 4 soaking over night..is that in the fridge or on the counter please.
Thanks 🙂 M
Karen Burns-Booth says
Covered and out of the fridge Marty! 🙂 Karen
Marty Chamberlain says
Thanks so much 🙂
marty chamberlain says
I meant to get back here earlier and tell you that I made this.. it was fantastic.. when I first made it we tried it and I didn’t like it.. but we let it sit in the cupboard for nearly a year.. totally forgot about it.. but when we opened it, my god it was delicious.. going to make this again this month..
Karen Burns-Booth says
So pleased to her this Marty!
Naomi says
I made this marmalade last year. It is now a favourite recipe as it turned out beautifully. It is delicious! I even entered a jar in our local agricultural show in April 2016 and I won first prize with it! There are a lot of marmalade makers where I live so I was very happy…thank you for sharing it.
Karen Burns-Booth says
Thanks for letting me know Naomi and also congratulations on winning first prize too!
Sue Näther says
I have just finished making this and it is sensational! I made enough for five large jars and I can’t wait to have it on my toast tomorrow!
I could not find muslin in the small village in Germany where I live, so I bought two small mesh lingerie bags that are safe for boiling. Put one inside the other and it worked a treat! I squuzed as much of the gel out of the bags that I could
It took about 12 minutes of boiling to get the consistency I wanted.
Thank you for sharing this recipe as I cannot find marmalde like this anywhere here!
Karen Burns-Booth says
Hi Sue! Thanks so much for letting me know how this turned out, and I am thrilled that it was a hit for you! We love this marmalade and I’m pleased that you can now enjoy it in your breakfast table! Karen
Elisabeth says
I love your recipe!
Wish me luck, cause I’m walking into the kitchen. 😀
Thank you so much for sharing! <3
Karen Burns-Booth says
I am sure it will be FAB Elisabeth, we love this marmalade!
Elisabeth says
I’ve got a question: why do you leave it overnight? Should I place the pan in the fridge?
I’ve never tried anything similar, so I’m not sure, but doesn’t it make lemons taste bitter?
Thank you! <3
Karen Burns-Booth says
HI Elisabeth, you leave the peel in water overnight to help soften it, hope that helps? Karen
Hans says
I came across this very nice recipe the other day and I will really give it a try. Thanks for your wonderful photo’s and instructions. However, as a Dutchman I am not sure about the meaning of a ‘lidded pan’. Translations did not help me out. Do I have to simmer 2 hours with or without the lid on the pan? Will reducing with 1/3 be possible with the lid ‘on’the pan?
Karen Burns-Booth says
Hahahaha! Sorry Hans! I mean a pan that has a lid! You can simmer with no lid however!
Shirly says
Karen, do you happen to have any advice on actually canning this wonderful looking marmalade??
Karen Burns-Booth says
Hi Shirly, all of the canning procedures are in the recipe – we don’t double can in Europe and we are all alive to tell the tale! Hope that helps? Karen
Krysten Philipson says
Hello All
Made this marmalade over the week end but it hasn’t set it is still running can someone tell me what i did wrong and can i save it
It has a beautiful taste to it but it still very running
Can someone please help me am still very new at this
Thank you from Cairns Australia
Karen Burns-Booth says
Hi Krysten,
Here are some of the reasons why your marmalade is still runny, from Vivien Lloyd, who is a marmalade and jam expert!
What is wrong with my marmalade!
I hope that helps, in my experience, it’s because the set was not achieved due to under boiling! You need to bring it to the boil again and boil until the setting point has been reached.
Karen
marty chamberlain says
I normally use a candy thermometer to ensure I get to the set temperature..works every time..
Karen Burns-Booth says
Thanks Marty, That is one way to test the set, but there are also other easy ways to test the set, such as the flake test and the cold plate test too! Karen
marty chamberlain says
I agree, but the set temp is unmistakable.. no muss no fuss. At least in my experience
Kim says
Hi Karen
I just have a question? Can I use just limes or wil that alter the chemistry? My lime tree is bursting and my lemon tree has none.. and can I use calico?
Thank you
Kim
Karen Burns-Booth says
Hi there Kim,
You cam use just limes, but I still suggest adding at least one lemon in the recipe.
Yes, you can also use calico too!
Karen
Deborah says
I have fruit soaking now… BUT didn’t remove any pith am now worried will be bitter, used limes (the yellow NZ ones and oranges) will let you know how I get on. Also a NZ marmalade maker like, Robert.
Karen Burns-Booth says
Hi Deborah, the pith really should be removed, as it does add bitterness, but I will wait to see how yours turns out! Karen
sprezzatura says
Just wondering – do you cover the pot while simmering the juice and membranes for 2 hours?
Karen Burns-Booth says
I don’t cover the pan, but you can do if you wish! Karen
Maria Bailey says
This is the first time I have ever canned anything….marmalade came out perfect.
thank you for making this process easy to follow. I dont thing many people here in the States
like marmalade (no problem more for me)
Blessings from a fellow South African missing our food culture.
Karen Burns-Booth says
I am SO pleased Maria, thanks for letting me know too! Good wishes back to you from a fellow South African 🙂 Karen
Jayne says
I’ve just made my second batch of this marmalade in the space of a week (lots of fallers after a couple of storms). Our lemons aren’t ripe yet, so I used only limes. It is, without doubt, the nicest lime marmalade I’ve ever made or tasted. My usual recipe is being binned in favour of this one (which is also much easier). As I won’t be here for our Christmas bake sale (in aid of the street cats and dogs), I am supplying marmalade instead of cakes – lucky people, is all I can say!
I have to confess that I didn’t soak overnight, and I failed to get the membranes out of my lime skins, so I just shredded the skins with the membrane still attached – it just dissolved into the water.
The only (tiny) problem that I am having is that my shreds always float to the top of the jar – I try to remember to give the jars a stir when the marmalade has cooled down and is starting to set, which does help to distribute it a bit more evenly. Any top tips to stop this happening?
Jayne says
I think I’ve answered my own question – saw your note above about leaving the marmalade in the pan before bottling, to allow the shreds to settle. Duh.
Karen Burns-Booth says
So sorry I’m late replying Jayne – I’ve been away and very busy – I’m so glad you found the method eventually, which is needed for even peel distribution! Karen
Karen Burns-Booth says
I’m sorry I was late replying Jayne – but I see you found the method and I’ve replied to that message! Karen
Jayne says
Thanks Karen – have made yet another batch, mixing some fallen limes with tiny sweet oranges which fell off the tree prematurely when it was very windy this week, along with a lemon from my neighbour’s tree, which handily overhangs our garden. I don’t like oranges, but it is the most beautiful colour, so looks lovely in the jars – it can go in the bake sale. This time I left it for a while before putting it into the jars and the shreds are much more evenly distributed. My fault for not reading the recipe thoroughly. I’ve never been known for patience! Thanks again, Jayne
Karen Burns-Booth says
That sounds like a lovely idea and I am so pleased that the peel is more behaved now! 🙂 Karen
Jayne says
On a completely different subject, I was browsing through your site yesterday and came across the Norfolk Plough Pudding, which made me think of fidget pie. Have you come across that before? It is a mix of pork and/or bacon, apples and cider – it can either be made in a shortcrust casing (either top and bottom, or just top) or some versions have mashed potato on the top instead of pastry, a bit like a shepherd’s pie, but with pork and apple – both yummy. Jane Grigson does a good top-only version, and this one (which i think originally was a recipe by Gerard Baker) on bbcgoodfood is particularly good – it is nice hot on the first day, but delicious cold for a high tea too. https://www.bbcgoodfood.com/recipes/fidget-pie
Karen Burns-Booth says
Hi Jayne, Yes, I have heard of and have made Fidget Pie many times, sometimes called Fitchet Pie according to where in the UK is is made! I prefer the pastry top and bottom version and I used sweet cure gammon usually, instead of bacon,and Bramley apples! It’s LOVELY to be able to chat about these old recipes here with you 🙂 Karen
Duncan says
Made this today just using limes. I went big and trippled the recipe and added a few more (30%) limes for good measure. I have a massive pot. Took about 12min to reach the set point. Tastes the business.
Karen Burns-Booth says
That is BRILLIANT news Duncan, and thank you for letting me know too! Karen
K. Grote says
Hi,
Maybe a silly question… I read some comments complaining of bitterness and your responses. So, the pith can cause bitterness, but it is recommended that the removed pith be placed in the muslin bag during soaking and the initial simmer. Is it then that the bitterness occurs during the rolling boil sugar cook and not before? Never made marmalade before but was raised with Rose’s Lime marm in the house and looking forward to trying this recipe. Thanks in advance, K
Karen Burns-Booth says
Hi there,
You NEED the pith for the setting qualities, and there are just a few comments about the bitterness, which may be down to the kind of limes or lemons you use.
Karen
Marty chamberlain says
I made this marmalade and at first the taste was not pleasant.. but I put it on the shelf and one year later it is to die for.. just needed to age a bit.. Just give it a chance to age and cure..
Karla says
I tried this recipe last week because my dear friend sent me a ton of lemons. We are not marmalade lovers but this has been such a big hit even my husband asked me to make more. I used fewer limes and more lemons that helped with the bitterness. Also I let it sit of 48 hrs. This really tenderized the limes and the lemons kind of disintegrated because the skins were pretty soft already since the lemons just came off the tree. I have never had so much fun that you so much for this fine recipe. Making my second batch today! Warm regards Karla
Karen Burns-Booth says
Thanks so much for letting me know Karla, that is great to hear, and I am chuffed that I have converted a marmalade hater, well, not a marmalade lover anyway! Karen
Lyn says
Hi Karen, I loved the lemon & lime marmalade. Just one problem once it is opened & kept in the fridge the top of the marmalade becomes very sugary. How do I prevent this from happening. Many thx Lyn
Karen Burns-Booth says
I don’t think it needs to be in the fridge unless you live in a very hot climate.
Gill says
Hi Karen,
Long time marmalade on toast eater but have never actually made it myself! We’re a fine cut/minimal peel preference household so I’m thinking if I only put some of the peel in the pan and the rest in the muslin bag for flavour, that should maintain the taste but keep down the peel in the finished product. Does that sound about right?
Marty chamberlain says
Hi, I am not Karen, but I have made this.. I would use it as she states, if you cut the peels super thin they almost disintegrate and are a very nice addition… I have made this 3 or 4 times.. we love it
Gill says
Thanks, Marty!
Karen Burns-Booth says
Yes, that’s great advice – thanks Marty 🙂
Karen Burns-Booth says
Thanks so much for helping out Marty – I can’t always reply straight away as I’m so busy! I appreciate you helping out 🙂 thank you again, Karen
Karen Burns-Booth says
Sorry for the late reply and thanks to Marty for helping out.
Marty chamberlain says
I hope that was okay….
I used to run a blog, so I know you don’t always have time to action comments…plus I have made it for Christmas gifts for many of my friends and all love it.