Easy Lime Marmalade Recipes

EASY LIME MARMALADE

Steps:

• Gather the ingredients.
• Cut the peeled limes in half and squeeze the juice. Set the juice aside.
• Scrape the pulp and seeds from the lime halves. Place them in a cheesecloth bag.
• Place the cheesecloth bag, plus the zest, juice, and water in a 6-quart saucepan. Cover and soak overnight, or for about 8 hours.
• Bring the water mixture to a boil and cook for about 2 hours, until the peels are soft.
• Remove the cheesecloth bag. Add the sugar to the pan and stir to dissolve. Boil, stirring often until a cooking thermometer reaches 220 F.
• Ladle the marmalade into clean jars, leaving 1/4 inch of headspace. Cap and seal. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary.
• Enjoy!

LIME MARMALADE

Steps:

• Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice).
• Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight.
• Next day, pour lime mixture into large boiler, bring to boil, reduce heat, simmer covered for 30-45 mins or until rind is tender. It is important to cook fruit gently at this stage.
• Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture.
• Place sugar in large baking dish, place in slow oven for 10 minutes, stir several times. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam). Bring lime mixture to boil, add sugar all at once, (its better to add the sugar off the heat).
• Stir until sugar is dissolved completely - do not allow to boil again until this happens; do not stir after marmalade boils. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible.).
• Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place.
• Makes about 2 litres (8 cups).

SUPER EASY HOMEMADE LEMON MARMALADE

Steps:

• Rinse the lemons well and then dry them off with a kitchen towel.
• Score the skin into quarters and then peel it off and pop it into the bowl of a food processor and chop as finely or coarsely as you like.
• If doing it by hand use a sharp knife and slice the peel to your preferred thickness.
• Place all the chopped peel in a large saucepan.
• Chop all the lemon pulp into rough chunks removing all the pips, but don't throw the pips out for now just place them to one side.
• Once all the flesh has been chopped up and added to the pan along with any juice from the lemons. Take all the pips and place them in the middle of a small square piece of muslin or a fine clean cloth and tie it up securely into a loose bag with string. Then to add this bag to the pan.
• Stir well then cover and leave to soak overnight.
• Next day bring everything to the boil, slowly over a low to medium heat. Stirring occasionally. This will take about 25 minutes.
• Then lower the heat and simmer for about an hour until the peel is quite tender. If you have big chunks of peel this process will take a little longer.
• Remove from the heat and allow to cool down a little for 15 minutes.
• Strain your fruit and juice through a very fine strainer, I would recommend using a proper jam straining kit, this can take up to an hour for all the juice to strain through. But you can use a sheet of muslin tied over a large bowl as a makeshift strainer.
• Fish out the muslin bag of pips and give it a good squeeze over the liquid, you will need the pectin the soaked pips have produced to help set your marmalade.
• Pop a few small plates into the freezer and return your pan to a low heat.
• Pour in the sugar and stir until the sugar has completely dissolved.
• Turn up the heat to maximum and boil until you reach setting point - if you are using a candy thermometer which I highly recommend, you are looking to hit 104C / 220F. Stirring every few minutes Until it comes to a rolling boil, then only stir occasionally.
• While your marmalade is coming up to temperature you need to sterilise your jars, the easiest way I find is to wash them in hot soapy water rinse them, then place them in the oven with it warmed up to 140C / 275F / Gas mark 1 and leave them in till I need them.
• If you don't have a candy thermometer you will just need to keep testing it, first let it boil for 15 minutes then test it every couple of minutes.
• To test it, take it off the heat once it's at the temperature or after 15 minutes of being at full boil and place a small teaspoon amount on one of your small plates from the freezer. Leave it untouched for a minute on the plate then run your finger through it, if it wrinkles and sticks to your finger it is ready to jar. If it doesn't return it to the heat to come back up to temperature 104C / 220F or at least another 5 minutes. Then take it off the heat and test it again.
• Once it is at setting point allow it to sit and settle for a few minutes then decant it into your warm jars and seal them. And leave them overnight, then label them.
• Kept in a dark cool place unopened this marmalade will keep up to 9 months, once a jar is opened, keep in the fridge and eat within 4 weeks.

CITRUS MARMALADE

Steps:

• Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
• Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
• Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
• Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
• Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
• Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
• Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
• As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
• When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
• To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
• Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Steps:

• Take the 6 citrus fruits and wash well, removing any blemishes.
• Cut into quarters, and place in a food processor.
• Chop until finely ground, skin and all.
• For an optional extra add some crystallized ginger.
• Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
• It splatters, so be careful.
• This quantity fills about 5 x 340 gram jars.
• Do not double the ingredients, rather make two batches.
• It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

LEMON MARMALADE

Steps:

• Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top 'button' which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork.
• When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid - you'll need 1.5 litres in total. If you don't quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount.
• Halve the lemons and remove the pips - reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
• Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
• Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.

HOW TO MAKE MARMALADE

Steps:

• Place a small plate or glass dish in the freezer. You will use this later to test the viscosity of the marmalade. Thoroughly wash the oranges and lemon. Thinly slice oranges and lemon, removing seeds as you go. Stack the slices and quarter them. In a large non-reactive pot, combine citrus slices and water. Place the pot over high heat and bring to a boil. Once it comes to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and let simmer an additional 15 minutes or until citrus is very soft, stirring occasionally.Raise heat and mixture to a boil. Add sugar to citrus mixture and mix until well combined. Let boil until mixture reaches 223ºF on a candy thermometer, about 30 minutes. Keep a close eye on the marmalade. The mixture should darken in color. Test the doneness of the marmalade by placing a small amount of the marmalade on the chilled plate and letting it sit for 30 second. The mixture should turn into a soft gel and move slightly. If it is runny and thin, let it continue to boil until it reaches desired consistency. The marmalade is now ready for canning.