Easy Lime Marmalade
A straightforward lime marmalade, made with only three ingredients, requires a lengthy preparation process despite its simplicity.
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Instructions
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Begin heating water in a canning pot for a boiling-water bath.
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Peel limes, halve them, and extract the juice, setting it aside. Scrape the pulp and seeds from the lime halves and place them into a cheesecloth bag.
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In a 6-quart saucepan, combine the cheesecloth bag, lime zest, reserved juice, and water. Cover and let soak for a minimum of 8 hours or overnight.
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Bring the saucepan mixture to a boil, then reduce heat and simmer for 2 hours until the lime peels become tender.
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Remove the cheesecloth bag. Stir sugar into the pan until it fully dissolves, then continue to boil, stirring often, until the marmalade reaches 220 F.
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Ladle the hot marmalade into clean jars, leaving 1/4 inch of headspace. Cap and seal the jars, then process them for 10 minutes in the boiling-water-bath canner, adjusting for altitude as necessary.