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Award Winning Marmalade: Lemon and Lime Marmalade

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This recipe for Lemon and Lime marmalade is a firm family favourite. It has a tangy and pronounced lime flavour and would be especially good with some extra added booze! I’ve provided full step by step photos and instructions so there is no excuse not to whip up a few jars.

Award Winning Marmalade: Traditional Lemon and Lime Marmalade Recipe

Disclaimer: I was sent assorted jars and bottles from Quickjars to use for my preserving – I was not required to write a review post, but I chose to share this with my readers as I rate the jars and bottles very highly.

Learning About Marmalade

I cannot believe that is nearly a year ago that I went to a Marmalade Workshop where Vivien Lloyd, who is big in the world of marmalade, showed me and two other blogger friends how to make this fabulous preserve, the traditional way.

You can read all about my Marmalade Workshop here: Recipe: Make Award Winning Marmalade – Marmalade Workshop with Vivien Lloyd. 

Award Winning Marmalade: Traditional Lemon and Lime Marmalade Recipe

A year on and I am still fixated on this citrus preserve, and although I am not sure if I will be entering the Marmalade Awards this year, I am embracing the winter citrus season by making marmalade.

Having made traditional Seville orange marmalade, Three Fruit marmalade and some Pink Grapefruit marmalade, I decided to try out a new recipe this year for Lemon and Lime marmalade, one of the numerous marmalade recipes that is in Vivien’s helpful and informative book First Preserves.

Award Winning Marmalade: Traditional Lemon and Lime Marmalade Recipe

Preserving Jars from QuickJars

In order to make marmalade, and other preserves, one needs jam jars…..and I would like to extend a BIG thanks to the lovely Adam over at Quickjars who sent me a veritable treasure trove of jars and bottles.…..with enough choice of glassware to fulfil most of my immediate preserving and bottling requirements! 

Quickjars

As well as assorted jam jars of different shapes and sizes, he also sent me some champagne and wine bottles and smaller bottles that I will be using my annual batch of sloe gin later on this year.

All of the jars and bottles came with lids, caps, corks and wire cages too. Quickjars love to work with Food & Drink producers crafting products of uncompromising quality.

Lemon and Lime Marmalade

They love to celebrate real food, great recipes and traditional methods regardless of scale, and their environmentally sourced range of bottles and jars are chosen to reflect the unique quality of all things organic, handmade, local, or simply lovingly created!

Award Winning Marmalade: Traditional Lemon and Lime Marmalade Recipe

Lemon & Lime Marmalade

But back to my marmalade, this recipe for Lemon and Lime marmalade has become a firm favourite of ours already, with Malcolm my husband proclaiming it to be the best marmalade he has tasted! 

It’s tangy with a very pronounced lime flavour, like a Mojito or Margarita cocktail and I think I may add some tequila or coconut liqueur to the next batch I make for a very MERRY marmalade.

I have shared Vivien’s recipe below, and before I end for today, I would like to share some step-by-step photos of the whole procedure, which you may find helpful if you fancy making this recipe.

Award Winning Marmalade: Traditional Lemon and Lime Marmalade Recipe

That’s it for today, have a great day and DO let me know if you plan to make this (or any other) marmalade. See you soon with more recipes and a new giveaway, as well as some other product reviews. Karen 

Award Winning Marmalade: Traditional Lemon and Lime Marmalade Recipe

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More Marmalade Recipes:

If you love marmalade like me, you can try making some of my other recipes using different flavouring and citrus fruits.

Seville Orange ‘Merry’ Marmalade

Pink Grapefruit Marmalade

Pink Grapefruit Marmalade

Lemon & Ginger Marmalade

Three Fruit Marmalade

Step By Step Instructions

You’ll find the full and printable recipe at the end of this post.

  • Lemons and Limes
    Lemons and Limes
  • Juicing the fruit
    Juicing the fruit
  • Cutting the shreds
    Cutting the shreds
  • Remove the juice from the fruit and pour it all into a large stainless steel lidded pan with the water.
  • Scrape out the membranes and pips with a sharp knife. (I found this easiest to do after quartering the fruit)
  • Finely chop the membranes, I used my Kenwood mixer.
  • Putting the chopped membranes and pips in a muslin bag
    Putting the chopped membranes and pips in a muslin bag
  • A long soak overnight
    A long soak overnight
  • What it looks like after soaking
    What it looks like after soaking
  • Put the chopped membranes and pips into a thin piece of muslin, tie it up with string, and add to the pan of juice, securing it to one of the pan handles.
  • If you have not already quartered the citrus fruit shells, quarter them now. Turn them peel side down on to a chopping board and using a sharp serrated knife, slice the peel thinly, almost touching your fingers for a fine shred.
  • Add the peel to the pan and leave overnight to soak.
  • Simmering the peel, water, juice and the bag of membranes for 2 hours
    Simmering the peel, water, juice and the bag of membranes for 2 hours
  • Adding the warmed sugar
    Adding the warmed sugar
  • Allow the sugar to dissolve
    Allow the sugar to dissolve
  • Next day, bring the lidded pan to the boil and then turn down the heat and simmer gently for two hours – the peel should be very tender. .
  • Warm the sugar in a low oven set at 140C/275F/Gas1. Remove the muslin bag and squeeze it over the pan through a sieve. Check the volume of the pan, it should have reduced by a third.
  • Add the sugar and dissolve over a low heat.
  • Bring to a rolling boil
    Bring to a rolling boil
  • Skim off scum and allow to sit for 5 minutes before stirring and potting
    Skim off scum and allow to sit for 5 minutes before stirring and potting
  • Pot into clean, hot jars
    Pot into clean, hot jars
  • Place the jars in the oven. Bring the marmalade to a rolling boil and start to test after five minutes.
  • Once setting point is reached, remove the pan from the heat, and allow to cool for about ten minutes.
  • Remove any scum with a metal spoon by pushing it to the side and then removing it. Gently stir the marmalade to distribute the peel.
  • Pot in clean jars using a jam funnel
    Pot in clean jars using a jam funnel
  • Fill right up to the top of the jars
    Fill right up to the top of the jars
  • Seal with new, clean lids
    Seal with new, clean lids
  • Ladle the marmalade into a jug and pour in the warm jars using a jam funnel.
  • Pour to the brim of the jars. Remove any stray scum with a teaspoon.
  • Seal the jars with a new twist-top lid, or apply a waxed disc to the surface of the marmalade.
  • When cold, cover with a cellophane top secured with a rubber band.
Award Winning Marmalade: Traditional Lemon and Lime Marmalade Recipe

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Lemon & Lime Marmalade Recipe

Traditional Lemon and Lime Marmalade

Print recipe
Traditional Lemon and Lime Marmalade
Serves 4 to 5lbs marmalade
Prep time 24 hours
Cook time 2 hours, 5 minutes
Total time 26 hours, 5 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Breakfast, Side Dish, Snack
Misc Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region British
By author Vivien Lloyd
A delicious tangy lemon and lime marmalade made by traditional methods and a welcome addition to any breakfast table, as well as being essential in baking and general cooking, This recipe is by Vivien Lloyd, who has kindly allowed me to reproduce it here. You can see the original recipe in her book First Preserves, as well as in her eBook here: First Preserves: Marmalades.

Ingredients

  • 450g (1lb) limes (about 8 small limes)
  • 225g (8ozs) lemons (about 3 small lemons)
  • 1.4kg (3lbs) granulated cane sugar (NOT preserving sugar)
  • 1.75 litres (3 pints) water

Note

A delicious tangy lemon and lime marmalade made by traditional methods and a welcome addition to any breakfast table, as well as being essential in baking and general cooking, This recipe is by Vivien Lloyd, who has kindly allowed me to reproduce it here. You can see the original recipe in her book First Preserves, as well as in her eBook here: First Preserves: Marmalades.

Directions

Step 1
Remove the juice from the fruit and pour it all into a large stainless steel lidded pan with the water. Scrape out the membranes and pips with a sharp knife. (I found this easiest to do after quartering the fruit)
Step 2
Finely chop the membranes, I used my Kenwood mixer. Put the chopped membranes and pips into a thin piece of muslin, tie it up with string, and add to the pan of juice, securing it to one of the pan handles.
Step 3
If you have not already quartered the citrus fruit shells, quarter them now. Turn them peel side down on to a chopping board and using a sharp serrated knife, slice the peel thinly, almost touching your fingers for a fine shred. Add the peel to the pan and leave overnight to soak.
Step 4
Next day, bring the lidded pan to the boil and then turn down the heat and simmer gently for two hours - the peel should be very tender. .
Step 5
Warm the sugar in a low oven set at 140C/275F/Gas1. Remove the muslin bag and squeeze it over the pan through a sieve. Check the volume of the pan, it should have reduced by a third.
Step 6
Add the sugar and dissolve over a low heat. Place the jars in the oven. Bring the marmalade to a rolling boil and start to test after five minutes. Once setting point is reached, remove the pan from the heat, and allow to cool for about ten minutes.
Step 7
Remove any scum with a metal spoon by pushing it to the side and then removing it. Gently stir the marmalade to distribute the peel. Ladle the marmalade into a jug and pour in the warm jars using a jam funnel. Pour to the brim of the jars. Remove any stray scum with a teaspoon.
Step 8
Seal the jars with a new twist-top lid, or apply a waxed disc to the surface of the marmalade. When cold, cover with a cellophane top secured with a rubber band.

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Comments

  1. chintal says

    Hi Karen thanks for sharing this wonderful recipe I absolutely love a lime and lemon marmalade and the fact you can make it a bit Merry sounds wonderful. I will Def be making thus and probably add a bit of rum to it.

    Reply

      • Helen Mfula says

        Yesterday I made my very first marmalade using this recipe, my God what a success. I no longer feel the intimidation I felt before. Thank you so, so much. So proud of myself (so us hubby)

        Reply

      • Paul Craddock says

        Hi Karen,
        Just trying to set up my own jam company and saw your site while researching, superb you are so knowledgeable, I going to make this today it looks so beautiful, thank you for sharing and caring.
        Blessings Paul

        Reply

          • Paul Craddock says

            laugh out loud, in my inexperience i thought i would just use limes as i had lots of them, oh foolish man, it turned out so bitter, no idea what i did wrong . back to the drawing board to make lime and lemon

  3. Dannii @ Hungry Healthy Happy says

    I love marmalade. If I have a really intense workout, then I usually have something sugary before and marmalade on toast is a better choice than sugary junk cereal. I really want to get in to canning/preserving, even if it is just for a nice collection of jars haha. I don’t think my jar collection would be quite so impressive though 🙂

    Reply

    • Karen says

      Thanks Dannii! I am on a diet, as you know, but on a non-fast day some home-made jam and now marmalade is always enjoyed on a slice of toast, as a treat! Karen

      Reply

  5. Choclette says

    Your marmalade looks absolutely stunning Karen. I would love to try some of this on my morning toast. I feel very naughty as my mother is very disparaging about anything that calls itself marmalade which isn’t made with seville oranges. I gave her some of the lemon marmalade I made last year and never heard the end of it – she gave it back!

    Reply

    • Karen says

      Thanks!Really? That is so funny Choclette! In actual fact she is also wrong, as the original marmalade was made from quinces! Maybe you should make some quince marmalade and see what she says then! 🙂 Karen

      Reply

  8. Janie says

    Karen, it looks delicious and the photo’s are stunning. Don’t think I’ve ever had lemon & lime together, tis now bookmarked!
    Janie x

    Reply

  12. Louisa Foti says

    I can’t believe I’ve STILL not made Marmalade. Plenty of jams, pickles and chutneys over the last few years but still not Marmalade. I blame this fact entirely on my Dad, who happens to make the best Marmalade (and jams and chutneys) I know, though I’m probably biased, and seeing as he has a ready stash of each and every permutation of the goodly stuff 20 minutes away I don’t feel the compulsion yet to make my own! Lime or Lemon & Lime are my definite favourites too. I love your pictorial steps btw, gorgeous pics Karen!

    Reply

  14. ManjiriK says

    Karen the marmalade looks fabulous and like Louisa said I have no clue why I haven’t attempted making any YET! I am certainly taking the 15% OFF offer and am going to stock up on some of those pretty bottles and jar right away !
    I consider myself quite the chutney maker but these lovely step wise photographs have tempted me to enter marmalade territory! And yes even a tiny tasty jar at FBC2014 will do for me, I will make it a MERRY one when I get home hehehe!Great suggestion Nayna 🙂

    Reply

    • Karen says

      Thanks Manjiri, and DO take advantage of the discount code as 15% a goodly sum to save! I too am a BIG chutney maker, I LOVE the stuff, but I do like a bit of citrus peel on my toast too!

      Reply

  15. Dominic says

    it really does look so special Karen and well deserves its award-winning status… I have yet to make marmalade so I really should get on and make some as I have plenty of jars to fill… lovely recipe to share, thank you x

    Reply

  16. Tracy Nixon says

    I have made a list of the ingredients so going to buy them and make this over the weekend. My Aunty makes jam too so I have printed this off for her. I have never made this type of jam before – usually strawberry, blackberry, plum etc – so I am looking forward to the challenge.

    Reply

  17. Jean | DelightfulRepast.com says

    Karen, I like to keep up the January marmalade tradition, but just can’t manage it this time. 🙁 Oh well, I still have a few jars from last year’s marmalade marathon! I seem to go to one extreme or the other. This year I’ll content myself with poring over this post!

    Reply

      • Jean | DelightfulRepast.com says

        Well, Karen, I finally got around to marmalade making — better late than never! And I can’t seem to stop! Just made another small batch of kumquat marmalade, and kumquats will still be available for a while, so I’ll probably be making it again. Must attend a Vivien Lloyd workshop one day.

        Reply

  18. Heather says

    Hi Karen

    At the end of stage one and it’s going to soak overnight. Quite therapeutic chopping all the fruit after stress day at work.

    I got carried away and cut a lot of the pith off. Will it matter? It’s in the muslin bag with the rest of the membrane. Can’t really stick it back on, though, can I ?!!

    Stage 2 tomorrow evening. Looking forward to tasting it properly on Friday as Thursday is fast day. I’ll let you know how it turns out.

    Thanks for sharing it!
    Heather.

    Reply

    • Karen says

      Hi Heather!

      YES! The more pith you cut off the better and that’s where it should be, in the muslin bag, adding to the pectin of the marmalade!

      REALLY looking forward to seeing how you like it and how stage two goes too!

      Karen

      Reply

      • Heather says

        Hi Karen!

        Thanks for the reassurance about removing the pith. In the recipe for the Seville Orange marmalade (Feb 2013) at Step 1 it said not to remove the pith from the oranges, so I thought it might be the same for the lemon and lime marmalade too.

        So, back to my marmalade. I finished it off last night. It took a while to get it to setting point, so I may not have reduced it quite enough. But, after a bit of boiling and no need to remove any scum (I was surprised about that) it decided that it would set after all and I bottled the lot. Even in a liquid state it tasted gorgeous!

        Breakfast this morning (I didn’t have to wait until Friday!) was tea, toast and lemon & lime marmalade. Absolute bliss. The lemon and lime marmalade is fantastic, I’m so pleased with it. It’s not got a really firm set, so it spreads easily. Taste-wise it’s not overpowering, so the balance of sweet and citrus is really nice. I could happily eat it with a spoon!!

        Although I’ve made plenty of jam before, I absurdly pleased with my first marmalade. Thank you, again, for sharing. Now, which one to make next….?!

        Heather

        Reply

  19. Jammy Jane says

    Thanks for this recipe. For the sake of beginners such as me, please indicate when the water should be added. It may be obvious to experts but not to novices.

    Reply

  20. Roxanne says

    Thanks so much for this recipe! I made lemon marmalade last year, but the recipe called for water bath canning at the end. I see your recipe does not and was wondering if this need to be kept in the fridge or can they go in the pantry? And how long will they keep for out of the fridge. Please forgive my ignorance on the subject. Would love to make this without having to can them.

    Reply

    • Karen says

      These will keep for at least a year in a cool, dry place such as a pantry as long as they have a vacuum seal, which happens when you seal them when they are hot – see my instructions!

      Reply

  22. Romana B. says

    Dear Karen,
    thank you very much for this recipe. I tried to make the marmalade yesterday and it turned out very well. It was pretty thrilling for it was my first marmalade so far 😉 I really wanted to give it a try for lemon marmalade is not common in the country where I live (Czech Republic). And it is so delicious 🙂 I wish you all the best! 😉

    Reply

  23. Maura says

    Hi, I’m a huge fan of your recipes and also of Vivien LLoyd – I use her Jam & Marmalade recipes all the time. I was a bit concerned about the dark colour of my lime shreds ( looked almost black) when I first tried the lemon & lime recipe but now I can see your excellent photos I can see they do in fact darken up. I am relieved! I make and sell my preserves to raise money for several charities and therefore I need to be able to buy my jam jars as cheaply as possible so was really disappointed to see the cost of the jars on Quick Jars website – sadly they are well out of my price range. Thanks for such an interesting & informative website.

    Reply

  24. Tricia says

    Hi I was wondering how successful it is when you double the recipe? I have to make lots for the school fete so would prefer to make 10 jars at a time. Thank you

    Reply

    • Karen Burns-Booth says

      I am not a fan of doubling up on marmalade, as you will need an very large pan to boil it down; however, why not prepare double and cook it separately, so you cook on the same day?

      Reply

      • Tricia says

        Blood oranges are on special at the moment thought I might substitute limes for blood oranges, do you think this will work?

        Reply

  25. Tony says

    Hi. Dumb Australian male here with tree full of lemons….but it doesn’t tell me in the recipe when or what to do with the water !

    Reply

  26. Beverly Jane Reynolds says

    I am really excited to try this scrumptious recipe! Thank you to all who left lovely replies too. It makes it even more of a hurry for me to try it I must go and get jars and lids first tho’. I already bought the lemons and limes. We had a large family all grown now so I am not sure my hubby’s sweet tooth will like this. I know I will love it. lemon being a favorite of mine. Thanks everyone. Bev

    Reply

  27. Beth from California says

    I tried making marmalade for the first time – mine turned out much too bitter. I will try again, but his time will not chop the pith much less, to only a coarse texture. I will not squeeze the bag – pith can be quite bitter. Have you any other suggestions for people who do not like bitter flavors?

    Reply

  28. jacky says

    Hi,
    I adore limes, and haven’t made marmalade for roughly 30 years when I made it for my Brownie badge! Although I still bear some of the mental and physical scars of that evening I am determined to give this a go – I can almost taste and smell it, just looking at your beautiful photographs.
    My one query is, step 5, ‘warm the sugar’. I wondered if maybe that should be ‘warm the jars’? If it isn’t and I do need to warm the sugar, do I just spread it over a baking try and wait until warm, or does it change structure in any way?
    Thank you for putting this recipe up and inspiring me to give marmalade another go!

    Reply

    • Karen Burns-Booth says

      Hi Jacky! Lovely to see you here!
      No, it is warm the sugar – basically, you pop the sugar in an oven-proof bowl (a ceramic mixing bowl is fine) and put it in a warm oven for about 10 minutes – what happens is that when warm sugar is added to the pulp, juice etc, it dissolves more rapidly and you can achieve a rolling boil quicker, which means the colour stays brighter!
      Please do let me know how this turns out for you!
      Karen

      Reply

  29. Sandra says

    I am so excitied to make this. We have a small charity paying for bright young Kenyan kids from extremely poor backgrounds to go to secondary school. One of my young charges arrived here yesterday with a bag of the most delicious, fat, ripe, juicy limes! So here I am about to make some lime marmalade which I will sell on Saturday at a supermarket carpark! which will pay for some more school fees. Thank you so much for a really easy blog with pictures!

    Reply

    • Karen Burns-Booth says

      What a LOVELY comment to read Sandra and I am TRULY delighted that you will be making this marmalade for your school fete! DO let me know how it turns out and if you sell all the jars! I am sure you will! Karen

      Reply

  30. Rachel says

    I’m looking forward to trying this recipe. Do I need to process these in a water bath to “can: them? If yes, how long?

    Reply

  31. Helen says

    Made this recipe with some of my bumper crop of lemons and limes. I’m looking forward to tasting the results on my toast in morning. It was a lot more work than I thought – but the results definitely worth the effort. Any tricks to make the peel distribute evenly in jar? I’ve been turning jars every 10 minutes or so while cooling and setting but surely there is an easier way!

    Reply

    • Karen Burns-Booth says

      You have to leave the marmalade for 5 to 10 minutes after cooking before bottling to allow the peel to settle Helen – but, I am glad that you think that all of the effort was worth it! Karen

      Reply

  32. Chef Mark K says

    It’s all in the fridge for overnight storage. A lot of work. I hope it will be worth the trouble. I did get a good upper body workout digging the membranes out of the limes which were about four times an harder effort than that required for the lemons. Is there a good technique that makes this easier?
    Also, is there a measurement for slicing the rinds? I did about one sixteenth inch for the lemons and slightly thicker for the limes.
    And finally; how do I know the set point? I read that it’s about 220 F degrees for jams. Will that work or is it based more on experience?

    Reply

    • Karen Burns-Booth says

      I use the cold saucer and flake test to see if my jam and marmalade are set Chef Mark – how was your set in this? There are no tips really for the limes, I quite like the upper body workout! The best tip I can share is to make sure the limes are not too cold, so a quick blast on the microwave softens them up slightly. The measurement for limes is down to personal preference, I like fine shred so shred mine about the same as you did – some people like chunky shred, so may cut them finer.
      It sounds like you have this all under control – how did it all set?
      Karen

      Reply

      • Chef Mark K says

        Thanks for the reply Karen. I used a thermometer and it set up fine for my first try; could be a tad thicker-perhaps. The way I figure is that you need to be close to the correct temp to try the cold saucer or flake test, so why not be really close to begin. Maybe next time I’ll do all three. Here is a link for your readers that describes all tests:
        https://suite.io/susan-morris/1jj223q
        The finished product turned out with a slight bitter after taste. I noticed this while incorporating the sugar so I added a Tablespoon of salt and a half cup more sugar and this made it more palatable, but not what I had hoped.
        I’ll probably keep the salt in future mixes anyway, but do you have any data regarding what is the culprit to overly bitter after taste; is it the membranes, the variation in rinds, the soak time? Seems like there are a lot of variables possible. How do you control consistency from batch to batch? Any mid process tests or mid course corrections? Thanks.

        Reply

        • Karen Burns-Booth says

          Ahhhh…..if it was bitter, it means that you had too much of the pith added – it’s a devil to get it off, but the zest/rind should be a thin as possible with no pith at all. I will get back to you with the other queries as I have a site I need to check out that may help with the consistency questions, Karen

          Reply

          • Chef Mark K says

            Over the weekend I attempted to scrape the rind clean of pith. This increased an already long prep time considerably. I was marginally successful as there is a fine line between how much pith can be removed without shredding the rind rendering it unusable as it’s now become difficult to hold and impossible to clean the rind shred completely. So I ended up with some pith and some bitterness; but greatly improved and edible.
            Today I will try to peel the rind using a potato peeler. So I’ll be prepping the fruit from the outside in rather than the inside out.

  33. Jean-Loup says

    First marmalade ever, using your recipe. Next time I will remove more pith from the lemons to diminish bitterness.
    In the meantime I have 8 jars filled and it is already beautiful and excellent!
    Best regards from SW France 🙂

    Reply

  34. Patty says

    I love your method, especially the leaving overnight to meld the flavours. I’d like to try this recipe with lemons only (I don’t have limes available right now, but my lemon tree is completely full). I can get oranges if something else is required. Thanks for any advice!

    Reply

  35. Roselani says

    Just wondering if you have tried to make this with some mint to make a mojito marmalade? Also, if you make a “Merry’ marmalade, how merry can you make it and do you reduce the water or just boil longer?

    Reply

    • Karen Burns-Booth says

      I have not made this with mint, yet, but it sounds like a good idea. Merry Marmalade is cooked for the same lenght of time and has a bit of booze added at the end of cooking, usually 4 to 5 tablespoons of whisky, rum or brandy. Karen

      Reply

  36. Robert says

    Many thanks Karen for your excellent lemon and Lime marmalade recipe. I’ve been making marmalade for some years and this is the best I’ve made to date. My wife says it is delicious. The local limes here in NZ are usually yellow and on the tree look just like lemons. The imported dark green limes from California are very expensive. As an alternative I’ve been whizzing my mixtures with a stick blender and maybe losing that most attractive appearance with the two colours of the peel in the jar. I’m also a little slack re removal of pith. In spite of this the marmalade is quite delicious. I’m also into kumquats which make an interesting marmalade when mixed with a grapefruit and a few lemons. I look foreward to more interesting recipes.

    Reply

    • Karen Burns-Booth says

      Thanks so much for your fabulous comments Robert, and I must tell you that this is the second positive comment I have in as many days about this recipe – a lady, also from New Zealand, emailed me yesterday and told me her lemon and lime marmalade won FIRST prize in a recent show!
      I’m delighted that it turned out so well for you and I have made a kumquat marmalade recently myself, mixed with blood oranges.
      Karen

      Reply

  37. Rob Moor says

    Thanks for the recipe Karen, really nice. Can’t stop eating it! I have been looking at my two small citrus trees. One lemon and one lime, wondering what to do with them. Found your recipe and it worked out really well, first time making marmalade. . Having marmalade on everything now :). I am going to try orange next. Do you put as much sugar into an orange one as you do in this one? I noticed a suggestion for putting mint into it. Have you tried that, and if so did it work?

    Reply

    • Karen Burns-Booth says

      Mint works like a dream in this marmalade Rob and as for oranges, yes, you use the same ratio of sugar to fruit! I’m so pleased you like this recipe, and like you, we have this on EVERYTHING! Karen

      Reply

  38. Misi says

    Thank you so much Karen ,,,, I love the step to step to make this marmalade.. how do you think if I add some fresh ginger in this recipe,,, in what step? …

    Reply

  39. Jodie says

    Thanks so much for the recipe. This was my first marmalade I have made myself. I altered the recipe a little since I had run out of white sugar , so used about 200gm of white sugar, 500gm raw sugar and about 300gm soft brown sugar to make 1kg of sugar instead of the 1.4kg in the recipe. Taste tested to check the sweetness, and I liked it so I didn’t add any more. Then I boiled it longer than 5mins since I didn’t have as much sugar as the recipe stated. It turned out great. Love the flavour.

    Reply

  40. Marty Chamberlain says

    Hi, so glad I found this recipe, going to make it this weekend.. can you tell me please.. in step 4 soaking over night..is that in the fridge or on the counter please.

    Thanks 🙂 M

    Reply

  41. Naomi says

    I made this marmalade last year. It is now a favourite recipe as it turned out beautifully. It is delicious! I even entered a jar in our local agricultural show in April 2016 and I won first prize with it! There are a lot of marmalade makers where I live so I was very happy…thank you for sharing it.

    Reply

  42. Sue Näther says

    I have just finished making this and it is sensational! I made enough for five large jars and I can’t wait to have it on my toast tomorrow!
    I could not find muslin in the small village in Germany where I live, so I bought two small mesh lingerie bags that are safe for boiling. Put one inside the other and it worked a treat! I squuzed as much of the gel out of the bags that I could
    It took about 12 minutes of boiling to get the consistency I wanted.
    Thank you for sharing this recipe as I cannot find marmalde like this anywhere here!

    Reply

    • Karen Burns-Booth says

      Hi Sue! Thanks so much for letting me know how this turned out, and I am thrilled that it was a hit for you! We love this marmalade and I’m pleased that you can now enjoy it in your breakfast table! Karen

      Reply

  43. Elisabeth says

    I love your recipe!
    Wish me luck, cause I’m walking into the kitchen. 😀
    Thank you so much for sharing! <3

    Reply

  44. Elisabeth says

    I’ve got a question: why do you leave it overnight? Should I place the pan in the fridge?
    I’ve never tried anything similar, so I’m not sure, but doesn’t it make lemons taste bitter?
    Thank you! <3

    Reply

  45. Hans says

    I came across this very nice recipe the other day and I will really give it a try. Thanks for your wonderful photo’s and instructions. However, as a Dutchman I am not sure about the meaning of a ‘lidded pan’. Translations did not help me out. Do I have to simmer 2 hours with or without the lid on the pan? Will reducing with 1/3 be possible with the lid ‘on’the pan?

    Reply

  47. Krysten Philipson says

    Hello All
    Made this marmalade over the week end but it hasn’t set it is still running can someone tell me what i did wrong and can i save it
    It has a beautiful taste to it but it still very running
    Can someone please help me am still very new at this
    Thank you from Cairns Australia

    Reply

    • Karen Burns-Booth says

      Hi Krysten,
      Here are some of the reasons why your marmalade is still runny, from Vivien Lloyd, who is a marmalade and jam expert!
      What is wrong with my marmalade!
      I hope that helps, in my experience, it’s because the set was not achieved due to under boiling! You need to bring it to the boil again and boil until the setting point has been reached.
      Karen

      Reply

    • marty chamberlain says

      I normally use a candy thermometer to ensure I get to the set temperature..works every time..

      Reply

  48. Kim says

    Hi Karen
    I just have a question? Can I use just limes or wil that alter the chemistry? My lime tree is bursting and my lemon tree has none.. and can I use calico?
    Thank you
    Kim

    Reply

  49. Deborah says

    I have fruit soaking now… BUT didn’t remove any pith am now worried will be bitter, used limes (the yellow NZ ones and oranges) will let you know how I get on. Also a NZ marmalade maker like, Robert.

    Reply

  51. Maria Bailey says

    This is the first time I have ever canned anything….marmalade came out perfect.
    thank you for making this process easy to follow. I dont thing many people here in the States
    like marmalade (no problem more for me)
    Blessings from a fellow South African missing our food culture.

    Reply

  52. Jayne says

    I’ve just made my second batch of this marmalade in the space of a week (lots of fallers after a couple of storms). Our lemons aren’t ripe yet, so I used only limes. It is, without doubt, the nicest lime marmalade I’ve ever made or tasted. My usual recipe is being binned in favour of this one (which is also much easier). As I won’t be here for our Christmas bake sale (in aid of the street cats and dogs), I am supplying marmalade instead of cakes – lucky people, is all I can say!

    I have to confess that I didn’t soak overnight, and I failed to get the membranes out of my lime skins, so I just shredded the skins with the membrane still attached – it just dissolved into the water.

    The only (tiny) problem that I am having is that my shreds always float to the top of the jar – I try to remember to give the jars a stir when the marmalade has cooled down and is starting to set, which does help to distribute it a bit more evenly. Any top tips to stop this happening?

    Reply

    • Jayne says

      I think I’ve answered my own question – saw your note above about leaving the marmalade in the pan before bottling, to allow the shreds to settle. Duh.

      Reply

      • Jayne says

        Thanks Karen – have made yet another batch, mixing some fallen limes with tiny sweet oranges which fell off the tree prematurely when it was very windy this week, along with a lemon from my neighbour’s tree, which handily overhangs our garden. I don’t like oranges, but it is the most beautiful colour, so looks lovely in the jars – it can go in the bake sale. This time I left it for a while before putting it into the jars and the shreds are much more evenly distributed. My fault for not reading the recipe thoroughly. I’ve never been known for patience! Thanks again, Jayne

        Reply

          • Jayne says

            On a completely different subject, I was browsing through your site yesterday and came across the Norfolk Plough Pudding, which made me think of fidget pie. Have you come across that before? It is a mix of pork and/or bacon, apples and cider – it can either be made in a shortcrust casing (either top and bottom, or just top) or some versions have mashed potato on the top instead of pastry, a bit like a shepherd’s pie, but with pork and apple – both yummy. Jane Grigson does a good top-only version, and this one (which i think originally was a recipe by Gerard Baker) on bbcgoodfood is particularly good – it is nice hot on the first day, but delicious cold for a high tea too. https://www.bbcgoodfood.com/recipes/fidget-pie

          • Karen Burns-Booth says

            Hi Jayne, Yes, I have heard of and have made Fidget Pie many times, sometimes called Fitchet Pie according to where in the UK is is made! I prefer the pastry top and bottom version and I used sweet cure gammon usually, instead of bacon,and Bramley apples! It’s LOVELY to be able to chat about these old recipes here with you 🙂 Karen

  53. Duncan says

    Made this today just using limes. I went big and trippled the recipe and added a few more (30%) limes for good measure. I have a massive pot. Took about 12min to reach the set point. Tastes the business.

    Reply

  54. K. Grote says

    Hi,
    Maybe a silly question… I read some comments complaining of bitterness and your responses. So, the pith can cause bitterness, but it is recommended that the removed pith be placed in the muslin bag during soaking and the initial simmer. Is it then that the bitterness occurs during the rolling boil sugar cook and not before? Never made marmalade before but was raised with Rose’s Lime marm in the house and looking forward to trying this recipe. Thanks in advance, K

    Reply

  55. Marty chamberlain says

    I made this marmalade and at first the taste was not pleasant.. but I put it on the shelf and one year later it is to die for.. just needed to age a bit.. Just give it a chance to age and cure..

    Reply

  56. Karla says

    I tried this recipe last week because my dear friend sent me a ton of lemons. We are not marmalade lovers but this has been such a big hit even my husband asked me to make more. I used fewer limes and more lemons that helped with the bitterness. Also I let it sit of 48 hrs. This really tenderized the limes and the lemons kind of disintegrated because the skins were pretty soft already since the lemons just came off the tree. I have never had so much fun that you so much for this fine recipe. Making my second batch today! Warm regards Karla

    Reply

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