Lemon and Lime Marmalade

Lemon and Lime Marmalade

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Recipe course: Accompaniment

Made with these products:

Makes: about 2.2kg (5lb)
Preparation time: 30 minutes plus cooling
Cooking time: 2-2½ hours
Tools: citrus juicer


  1. Wash the lemons and limes and dry thoroughly. Using a potato peeler, peel off the rind, cut into thin strips and set aside.
  2. Cut the lemons and limes in half. Using the citrus Juicer, extract the juice and save any pips. Chop the pith and any membrane from squeezing and tie in a large piece of muslin with the pips.
  3. Place the peel, muslin bag, lemon and lime juices,  water  in a preserving pan. Bring to the boil and then simmer gently, uncovered, for about 1½ – 2 hours or until the peel is quite soft and the liquid reduced by about half. Remove the muslin bag, squeezing the juices back into the pan.
  4. Add the sugar and stir until the sugar has dissolved. Increase the heat and boil rapidly for 10 - 15 minutes or until it reaches setting point.
  5. To test for setting point, remove the pan from the heat, stir and then spoon a little marmalade on to a cold plate. Allow to cool for a few seconds. Push a finger across the marmalade, if the surface wrinkles, setting point has been reached. If not, boil for another 5 minutes and repeat test again.
  6. Leave to settle for 15 minutes, remove any scum with a slotted spoon and pour into clean, sterilized, warm jars. Seal and label. Store in a cool dark place


  • 700g (1½lb) lemons and limes, washed and dried thoroughly, About 3 lemons and 6 limes
  • 1.7 litres (3 pints) water
  • 1.4kg (3lb) preserving sugar

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