Traditional Lemon and Lime Marmalade Recipe (2024)

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.

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.

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.

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.

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 ofglasswaretofulfilmost of my immediate preserving and bottling requirements!

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.

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!

See Also

Golden Corral RecipesLemon Poppy Seed Poundcake RecipeMicrowave Lemon Curd RecipeEnglish Lemon Curd Recipe

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 co*cktail 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.

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

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

See Also

40 Fantastic Fudge Recipes That Will Blow Your Mind - The Daily Spice

Pink Grapefruit Marmalade

Three Fruit Marmalade

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

• 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.

• 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.

• 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.

• 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.

• 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.