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Lemon and Lime Marmalade

Makes: 2.2kg (5lb)Course: AccompanimentCategory: MarmaladeMachine: Cooking machineTotal time (min.): 180 plus cooling
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A zingy and tangy marmalade. Perfect on toast.




  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 and 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.

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