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Simple lime marmalade uses only 3 ingredients. The recipe is easy, but plan ahead for the limes to soak overnight to remove bitterness. This recipe makes enough for you and for kitchen gifts.

Prep Time: 25 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 55 minutes


  • 3 pounds (about 18) large Persian limes, peeled, zest cut into thin strips 2 inches long
  • 9 cups water
  • 6 pounds (13-1/2 cups) sugar


Cut the peeled limes in half and squeeze the juice. Set the juice aside.

Scrape the pulp and seeds from the lime halves. Place in a cheesecloth bag. Place the cheesecloth bag, zest, juice, and water in a 6-quart saucepan, then cover them and soak overnight, or for about 8 hours.

Bring the water mixture to a boil and cook about 2 hours, until the peels are soft. Remove the cheesecloth bag. Add the sugar to the pan and stir to dissolve. Boil, stirring often, until a cooking thermometer reaches 220 degrees F.

Ladle marmalade into clean jars, leaving 1/4 inch of headspace. Cap and seal. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary.

Yield: 10 pints

Recipe Source: The Big Book of Preserving the Harvest by Carol W. Costenbader (Storey Books)
Reprinted with permission.

User Reviews

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 4 out of 5
marmalade from limes?, Member louisiana1966

I made this up a little while ago with a whole lot of limes I received.I did not know there was an actual recipe out there,but what I did pretty much followed this. Even after soaking overnight the bitterness does remain.At first the marmalade tastes sweet,but then you get a definite aftertaste of bitter.Because of this it would not be a good substitute for orange marmalades,but would be good as part of a vegetable platter,or with cheese and pears-with other,mild flavours to offset it.

25 out of 26 people found this helpful.

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