Description
Crafting lime marmalade reveals a zesty citrus preserve from Mexico’s culinary traditions. Tangy slices of lime blend with sugar, creating a spreadable condiment perfect for toast or pastry accompaniments.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) limes
- 8 cups (1.9 liters) water
- 6 to 7 cups (1.2 to 1.4 kilograms) granulated sugar
Optional Ingredients:
- Juice of 1 to 2 fresh lemons
- A few drops green food coloring
Instructions
- Thoroughly cleanse limes, trimming off blossom and stem ends. Slice limes thinly using a sharp knife or mandoline, quartering each slice. Alternatively, quarter limes and pulse in a food processor until evenly chopped but not pulverized.
- Combine prepared limes with water in a large container, mix well, cover, and allow to rest overnight at room temperature.
- Transfer lime mixture to a large saucepan, bringing to a rolling boil for 40 minutes until peel becomes tender and translucent.
- Gradually incorporate granulated sugar into boiling mixture, stirring continuously to ensure complete dissolution. Adjust sweetness by tasting and adding more sugar if needed.
- Remove from heat, cover, and let the mixture rest for 6 hours or overnight, allowing flavors to meld and intensify.
- Sterilize storage containers and prepare hot water bath for canning process.
- Reheat lime mixture to boiling point, stirring constantly to prevent burning. Add water if mixture appears too thick.
- Cook marmalade until it reaches desired consistency, using cold plate test or checking temperature between 216-218°F. Consider adding fresh lemon juice for balanced acidity.
- Optional: Incorporate green food coloring for enhanced visual appeal.
- Allow mixture to rest for 10 minutes before transferring to prepared containers.
- Stir marmalade thoroughly to ensure even distribution of ingredients.
- Carefully ladle into jars, leaving appropriate headspace for canning or freezing.
- Process sealed jars in hot water bath for 10 minutes (adjust to 15 minutes for high-altitude locations).
- Cool jars for 24 hours, verifying proper sealing before storage. Refrigerate opened or unsealed containers.
Notes
- Slice limes uniformly to ensure consistent cooking and texture throughout the marmalade.
- Use a sharp mandoline or careful knife skills to create thin, even lime pieces that will soften beautifully during cooking.
- Consider removing some lime seeds before processing to reduce potential bitterness in the final preserve.
- For a less sweet version, reduce sugar gradually and taste as you go, allowing the bright lime flavor to shine through.
- Experiment with adding a splash of vanilla or a cinnamon stick during the cooking process for subtle depth of flavor.
- Check marmalade’s consistency by placing a small amount on a chilled plate – it should wrinkle slightly when pushed with a finger, indicating proper gel formation.
- Store in sterilized glass jars in a cool, dark pantry to maintain maximum freshness and prevent spoilage.
- Prep Time: 20 minutes
- Cook Time: 7 hours 50 minutes
- Category: Snacks, Breakfast, Desserts
- Method: Boiling
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 36 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg