Lime Marmalade

Never too old to learn and enjoy the this reward!


1kg limes
2 lt cold water
1.7 kg caster sugar


  • Trim the head and tail ends of the limes
  • Halve and juice the limes, reserving lime halves
  • Place the juice in a glass jug or container
  • Cover and store in the fridge
  • Place the lime halves in a large bowl
  • Cover with warm water and soak for 6 hours or overnight to soften
  • Then drain
  • Cut each lime halves into quarters and thinly slice into 2mm-thick strips
  • Place the lime strips, lime juice and cold water into a heavy-based saucepan and bring to the boil over a high heat
  • Reduce to a medium heat, cover and simmer for 50 minutes or until rind is tender
  • Add the sugar and cook, stirring, for 10-15 minutes or until the sugar dissolves
  • Increase to a high heat, and bring to the boil, stirring often
  • Use a ladle to remove any scum that rises to the surface at any point
  • After half an hour start testing the jell point of the marmalade
  • To test if the marmalade has reached a gelling point, place a small teaspoonful on a chilled saucer
  • Leave for half a minute and the run your finger through it; the mixture will wrinkle once ready
  • Spoon into sterilized jars and seal