Once upon a time, there was a cook freezing in the Northland looking for a lime marmalade recipe.

Was it just last week that it was -12º F for 3 days or was it the week before? (I really don’t know anymore.) “Winter Draws On”, as mother used to say.  Another recipe for the greenhorn cook at my house follows. (That’d be moi.)  I have the weird science project in my kitchen. It is a big bowl of inedible lime marmalade just sitting there. It looks like lime marmalade and acts like marmalade, the taste of this lime marmalade is word, unforgivable. Eeeeeew! The flavor starts out a little like lime and ends like battery acid. (Not that I have ever tasted battery acid; it’s my imaginary metaphor to describe the taste finish on this bowl of marmalade.)

After I saw the $7.00 price for a jar of lime marmalade, I thought momentarily of making some. Certainly, it can’t be that hard to make it?  I conferred with Bill who also suggested making it. (Little did I know…)

Okay, then.  Many recipes for lime marmalade later and research attached below on the best way to cut the pith from a lime, I know more than I ever wanted about limes and marmalade.  I was not confused by all the research, but there are too many ways to prepare a lime for marmalade.  (What? They don’t just come pre-sliced and ready to slip their pith and jump in the sugar all by their little selves?)

No siree. Nope. Gotta’ cut those limes between 1/4 or 1/8 of an inch in width.  (Note to self: buy a sharp knife for fruit someday. Bread knife is now really dull from cutting limes.)

It’s a two-day process to make lime marmalade and I am nothing, if not a recipe follower.

Cut limes with pith removed for a marmalade

Cut limes with pith removed for a marmalade

So my friends and readers, I cut this recipe in half and followed the directions. Yes. I even heated the sugar.  The limes took the shine off my enamel pan!  I had looked on line if it was okay to use it and someone wrote that it was…not with these limes, baby. They were organic limes. While I sawed through the little green darlings, the fragrance was like summer beach party or something that I imagined again.  Hey, it’s still winter here.

The purpose of the lime marmalade was to make this recipe that I saw in March Better Homes and Gardens.  It sounded good to me!  Whether this recipe will ever be made is a big “?”.

Lime Marmalade Recipe for Making Coconut Lime Bread Recipe

(Better homes and Gardens Recipe March 2013)

How to Slice Fruit for Marmalade:

http://hitchhikingtoheaven.com/2010/02/how-to-slice-citrus-fruit-for-marmalade.html Retrieved March 23, 2013.

Lime Marmalade Recipe from http://www.food.com


2 1/4 lbs fresh limes

7 cups water

3 1/2 lbs sugar, approx


The Method


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 minutes 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).”

Read more at: http://www.food.com/recipe/lime-marmalade-128848?oc=linkback

For really precise metric here’s my researched conversion.

1020.58 g fresh limes

1656.13 ml water

1587.57 g sugar, approx

En Fin 

Oh, yeah, you want to know the story’s end?

Conversation excerpt between the food experimenter and Bill the seasoned cook about the Lime Marmalade, ehem, fiasco.

“Maybe you could have added more sugar, said Bill. (gak! I’m thinking.) Bill laughed.

“Bill, did you ever make marmalade?”

“I made orange marmalade years ago in San Francisco.” Bill replied.

“How did it turn out?” I said meekly.

Bill makes a strained and thoughtful face and says, “It was awful.”

[Right. Shoulda’, woulda’, coulda’…will I ever learn to ask questions up front?]

Lime Marmalade

Lime Marmalade

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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