This Lime Marmalade is a zesty, tangy spread that captures the essence of fresh limes in a sweet and slightly bitter preserve. With its vibrant green hue and bold citrus punch, it makes a beautiful addition to your breakfast table, charcuterie board, or even a glaze for meats and desserts.

Unlike standard jams, marmalade includes bits of rind that offer both texture and an unmistakable bittersweet depth. This recipe delivers a bright, refreshing taste that’s perfect for those who love bold citrus flavors. Whether you’re spreading it on toast, pairing it with cheese, or adding a spoonful to baked goods, Lime Marmalade brings a unique burst of sunshine to every bite.

What Kind of Limes Should I Use?

For this marmalade, Persian limes (the larger, seedless variety) work beautifully because of their juicy content and balanced acidity. However, Key limes will give the marmalade a sharper, more aromatic flavor. Choose limes with a smooth skin and firm texture for the best result.

Ingredients for the Lime Marmalade

Fresh Limes – The star of the show, offering zest, juice, and even the peel for a full citrus experience.

Water – Helps soften the lime peel and extract the oils during the cooking process.

Granulated Sugar – Essential for balancing the tartness of the lime and achieving that glossy, jelly-like finish.

Pectin (optional) – If you prefer a thicker consistency, a small amount of pectin can be added to help the marmalade set better.

Salt (pinch) – Enhances the citrus flavor and rounds out the sweetness subtly.

How To Make the Lime Marmalade

Step 1: Prepare the Limes

Wash the limes thoroughly, then slice them in half and remove any seeds. Slice the lime halves as thinly as possible, including the peel, then chop the slices into small pieces. This ensures the marmalade will have a delicate texture with no overly chewy rind.

Step 2: Soften the Rind

Place the chopped limes into a large pot with water. Bring to a boil, then lower the heat and simmer for 20–30 minutes until the peels have softened. This step helps reduce bitterness and preps the rind for better texture in the final marmalade.

Step 3: Add the Sugar

Add the granulated sugar to the pot and stir until fully dissolved. Raise the heat and bring the mixture to a rolling boil. Stir frequently to prevent burning and ensure even cooking.

Step 4: Cook to Gel Stage

Boil the mixture rapidly, checking frequently until it reaches the gel stage (220°F or when a spoonful wrinkles on a chilled plate). If using pectin, follow the instructions on the package and add it during this stage. This will help the marmalade achieve a firm set.

Step 5: Jar the Marmalade

Remove from heat and let it cool slightly. Carefully ladle the hot marmalade into sterilized jars, leaving 1/4-inch of headspace. Wipe the rims, seal with lids, and process in a boiling water bath for 10 minutes if storing long-term.

How to Serve and Store This Bright Lime Marmalade

Lime Marmalade pairs wonderfully with buttered toast, English muffins, or as a filling in thumbprint cookies. For savory dishes, try brushing it over grilled chicken or pork for a citrusy glaze. A spoonful also brings zing to Greek yogurt or vanilla ice cream.

To store, keep the sealed jars in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 3–4 weeks. Always use a clean utensil when scooping to extend freshness.

Frequently Asked Questions

How bitter is lime marmalade compared to orange?

Lime marmalade tends to be more tart and slightly more bitter due to the nature of lime peel. Balancing it with the right amount of sugar tames the bitterness nicely.

Can I use bottled lime juice instead of fresh?

Fresh limes are recommended for their zest and essential oils. Bottled juice lacks the full citrus flavor and won’t provide the same depth.

Is it necessary to use pectin?

Not always. Limes have natural pectin, but adding a bit ensures a firmer set, especially if you prefer a thicker marmalade.

What if my marmalade doesn’t set properly?

If your marmalade is runny, you can reboil it and add a bit more pectin or lemon juice. Always test with a cold spoon to confirm it has reached gel stage.

Can I reduce the sugar?

Reducing sugar will affect both taste and preservation. It’s best to follow the ratio or use special low-sugar pectin if modifying.

Want More Jam & Preserve Ideas?

If this Lime Marmalade brightened your kitchen, you’ll love diving into these other flavor-packed creations:

• Coconut Snowballs – A Delightful Holiday Treat for tropical sweetness in every bite.
• Orange Dreamsicle Salad if you enjoy citrus in a dessert-style fluff.
• Apple Enchiladas – A Sweet and Comforting Treat for a fruity twist on a classic Mexican dish.
• Paula Deen’s 5-Minute Fudge for a quick, rich chocolatey treat to pair with a citrusy spread.
• Pineapple Coconut Dream Cake for a sunshine-filled dessert to complement your lime marmalade.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest jam board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go all lime or mix in some lemon? Have you tried it over grilled shrimp or stirred into cocktails?

I love hearing your creative spins. Questions are always welcome too—let’s make preserving fun and flavorful together!

Lime Marmalade

Author: Olivia McKenney
Total Time: 1 hour 5 minutes

Yield: About 4 half-pint jars

Print Recipe

Description

This bright and tangy Lime Marmalade delivers a perfect balance of citrusy zing and subtle sweetness. It’s ideal for spreading over toast, stirring into yogurt, or pairing with savory dishes like grilled meats. The rich green color and bursts of lime peel make every spoonful vibrant and full of character.

Ingredients

1 1/2 pounds fresh limes

4 cups water

4 cups granulated sugar

1 tablespoon powdered pectin (optional)

Pinch of salt

Instructions

Wash and Slice Limes: Rinse limes thoroughly. Slice in half, remove seeds, and then thinly slice the halves. Chop the slices into small bits.
Soften the Peel: Add chopped limes and water to a large pot. Bring to a boil, then reduce heat and simmer for 25 minutes until the peel is tender.

Add Sugar: Stir in granulated sugar until dissolved. Bring to a rolling boil while stirring frequently.
Cook to Gel Stage: Continue boiling until mixture reaches 220°F or passes the cold plate test. Add pectin here if using.
Jar the Marmalade: Let cool slightly. Pour into sterilized jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath for 10 minutes.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast