Description
Enjoy this homemade Zesty Lime Marmalade, bursting with fresh lime flavor and a perfect balance of sweetness and tartness. This delightful marmalade is easy to make with simple ingredients and is ideal for spreading on toast, topping desserts, or adding a citrusy twist to your recipes.
Ingredients
Scale
Ingredients
- 10 fresh limes (organic preferred for best flavor)
- 5 cups sugar (adjust based on desired sweetness)
- 4 cups water (for boiling lime peel and pulp)
- 1 pack pectin (optional, for gel consistency)
Instructions
- Prepare Limes: Wash and juice the fresh limes, then slice the rinds thinly, carefully removing all seeds to avoid bitterness in the marmalade.
- Cook Lime Rinds: Boil the sliced lime rinds in 4 cups of water for 30-40 minutes until they become tender and soft, which helps release their flavor and makes the peel easier to eat.
- Combine Ingredients: Drain the excess water from the cooked rinds, then combine the rinds, lime juice, sugar, and pectin in a large pot, ensuring all ingredients are well mixed.
- Boil Mixture: Bring the mixture to a rolling boil while stirring continuously for 15-25 minutes. This will allow the marmalade to thicken and reach the gel stage, which is the perfect consistency for spreading.
- Jar the Marmalade: Pour the hot marmalade into sterilized jars, filling each to about 1/4 inch from the top to allow for expansion during processing.
- Process Jars: Place the filled jars in a boiling water bath for 10 minutes to sterilize and seal them properly for long-term storage.
- Cool and Store: Remove the jars from the water bath and let them cool completely. Check the seals to ensure they are airtight, then store the marmalade in a cool, dark place to maintain freshness.
Notes
- Use organic limes if possible to avoid pesticides and ensure the best flavor.
- The amount of sugar can be adjusted depending on desired sweetness; reduce slightly if you want a tarter marmalade.
- Pectin is optional but helps in achieving a gel-like consistency faster.
- Ensure jars are properly sterilized to prevent spoilage.
- If you prefer a smoother marmalade, you can chop lime rinds more finely before cooking.
