Best Lemon Lime Marmalade Recipes

STRAWBERRY LEMON-LIME MARMALADE

Steps:

• Wash the lemon and limes and shred them finely.
• Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
• Put the jars into a large kettle with water to about one inch above the rims.
• Turn on the heat about 25 minutes before the jars will be needed.
• They should boil 10 minutes to be sterilized.
• Put the lemon and lime shreds in a large, broad pot with the water, and the seeds, and boil for ten minutes.
• Wash, hull and slice the strawberries.
• Add the sugar and strawberries to the pot.
• Continue boiling until it is thick and looks inclined to set, about 30 minutes longer.
• Stir regularly.
• Fish out the seeds, draining them well.
• I open the tea ball and press with the back of a spoon.
• Spoon the marmalade in sterilized jars and seal them according to the manufacturer's instruction.
• (Generally, boil lids for 5 minutes.) Process in boiling water for 5 minutes.

LEMON-LIME MARMALADE

Steps:

• Thoroughly wash all your citrus fruit and remove the zest with a vegetable peeler. Scrape as much of the pith as possible from each strip of peel with a very sharp knife and slice the zest into very small, thin pieces.
• Place the prepared zest, water and baking soda in a nonreactive pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
• In the meantime segment your zested citrus fruit by slicing off the ends of each fruit, standing it up on a cutting board and slicing off the pith. Then cut each fruit in half and cut between the membranes to free the segments. Place the segments in a 4-cup measuring cup and keep going until you have accumulated 3 1/2 cups of segments and juice.
• Add the segments with juice and 1 cup of the sugar into the peel mixture. Cover and simmer for 20 minutes longer.
• Stir in the remaining 5 cups of sugar and butter and bring to a full rolling boil, stirring constantly.
• Quickly stir in the pectin and return to a full rolling boil, stirring constantly for 1 minute.
• Remove from the heat and stir constantly for 6-8 minutes to evenly distribute the zest throughout the marmalade (if you skip this step you will end up with all of your zest floating to the top of your jars!).
• Ladle quickly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes, adjusting for altitude.
• The jars need to sit for 2 weeks before you taste to let the marmalade mellow and lose some of its bitterness. I usually get somewhere between 3 and 4 pints from this recipe!

LEMON OR LIME MARMALADE

Steps:

• With a sharp paring knife remove the outer peel of the lemons, you do NOT want any pith.
• Slice the peel into paper thin slivers and set aside.
• Remove pith from fruits and slice the lemons as thin as you can, removing any seeds.
• Dont use the end slices.
• Measure the peel and lemon slices, you will need 4 cups.
• Place in a large non-reactive bowl-I use glass, and cover with the 12 cups water.
• Cover and let stand overnight.
• The next morning place the lemon/water mixture into a large pot over medium heat and cook, covered, for 20 minutes or until the lemon rind is tender.
• Remove from heat and measure-you should have 12 cups.
• Return to pot and measure in 12 cups of sugar.
• Cook over medium heat, stirring constantly until the sugar dissolves.
• Turn heat up to medium high, bringing product to a gentle boil-still stirring constantly.
• Boil to gel point.
• Remove from heat and skim off foam.
• Ladle into clean hot jars, leaving 1/4 inch head space.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
• If you live at a higher elevation please consult altitude chart.