Bright, zesty, and irresistibly fresh—Lime Marmalade is a delightful way to capture the tangy sweetness of limes in a jar. Perfectly balanced between sweet and tart, this homemade marmalade spreads beautifully on toast, adds a citrusy kick to pastries, and even pairs wonderfully with savory dishes like grilled chicken or cheese boards. Its vibrant green hue and refreshing aroma instantly lift your morning breakfast or afternoon tea.

Making your own lime marmalade means you control the flavor, texture, and sweetness. Unlike store-bought versions, this homemade spread retains the natural zestiness of fresh limes, with tiny bits of peel adding a pleasant chewiness. Whether you love it thick and chunky or smooth and silky, this recipe gives you the freedom to craft your perfect citrus preserve.

What Kind of Limes Should I Use?

Key limes or Persian limes work best for marmalade because of their strong citrus aroma and balanced acidity. Key limes have a slightly floral note, giving your marmalade a unique depth, while Persian limes offer a bolder tang and are easier to zest. Whichever you choose, always opt for fresh, firm, and brightly colored limes.

Ingredients for the Lime Marmalade

Fresh Limes – The star of this recipe, providing natural tartness and a burst of citrus aroma.
Sugar – Essential for sweetness and helping the marmalade set properly.
Water – Helps cook the limes gently and extracts their natural flavors.
Pectin (optional) – If you prefer a firmer set, pectin gives the marmalade a thicker consistency, though the natural pectin in lime peel often does the job.

How To Make the Lime Marmalade

Step 1: Prepare the Limes

Wash the limes thoroughly under warm water to remove any wax or residue. Slice them thinly, keeping both peel and pulp. Remove any seeds to avoid bitterness.

Step 2: Soften the Lime Slices

Place the sliced limes in a large pot with water. Simmer gently for about 30–40 minutes until the peel becomes tender. This step also extracts the natural pectin from the peel, helping the marmalade set naturally.

Step 3: Add Sugar and Cook

Once the limes are soft, add sugar to the pot. Stir until fully dissolved, then increase heat to a rolling boil. Cook for 20–30 minutes, stirring occasionally, until the mixture thickens and reaches the marmalade consistency.

Step 4: Check for Setting Point

Test the marmalade by placing a small amount on a chilled plate. If it wrinkles when pushed with your finger, it’s ready. If not, continue cooking for a few more minutes.

Step 5: Jar and Store

Carefully ladle the hot marmalade into sterilized jars, leaving a little headspace. Seal tightly and let it cool completely before storing. Keep in the refrigerator for up to 3 months or process in a water bath for longer shelf life.

Serving and Storing Lime Marmalade

Lime marmalade shines as a breakfast companion, but it’s more versatile than you might think. Spread it on buttered toast, swirl it into yogurt, or use it as a glaze for roasted meats. Its tangy sweetness makes it an exciting addition to desserts, from cheesecakes to shortbread cookies.

Store unopened jars in a cool, dark pantry for up to a year if processed correctly. Once opened, refrigerate and use within 3 months to keep the fresh citrus flavor intact.

What to Serve With Lime Marmalade?

1. Buttery Croissants

The flaky layers soak up the tangy sweetness beautifully.

2. Creamy Brie or Camembert

A sophisticated pairing for cheese boards.

3. Grilled Chicken or Pork

Use it as a glaze for a sweet and citrusy finish.

4. Shortbread Cookies

A dollop on top turns simple cookies into elegant treats.

5. Vanilla Ice Cream

Swirl warm marmalade through creamy ice cream for a citrus twist.

6. Greek Yogurt

Add a spoonful for a refreshing breakfast or snack.

7. Freshly Baked Scones

Classic, comforting, and always a winner with marmalade.

Want More Jam and Preserve Ideas?

If you love the sweet-tart charm of lime marmalade, you’ll enjoy these other delicious spreads and treats:

Tasty Pineapple Juice Cake for a tropical dessert experience.
Lemon Cake To Die For bursting with bright citrus flavor.
Zesty Lemon Oatmeal No-Bake Cookies when you need a quick, no-bake citrus fix.
Jalapeno Cornbread with Lime Honey Glaze for a sweet-spicy side dish.
Ultimate Banana Nut Bread to pair with a smear of marmalade.

Save This Pin For Later

📌 Save this recipe to your Pinterest board so you can make it anytime.

And when you do, let me know in the comments how yours turned out! Did you make it chunky or silky smooth? Try adding a hint of ginger or vanilla for a fun twist.

I love hearing how others put their own spin on homemade marmalade. Questions are welcome too—let’s make preserving fun and easy together.

Explore beautifully curated citrus and fruit preserves on ChefAlchemy Recipes on Pinterest and discover your new favorite homemade spread!

Lime Marmalade

This bright and tangy homemade lime marmalade balances sweet and citrusy flavors perfectly. With its fresh lime aroma and tiny bits of zest, it’s the ideal spread for toast, scones, or even as a glaze for meats. Whether you like it chunky or smooth, this easy recipe gives you a jar full of sunshine to enjoy year-round.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Condiment

Cuisine American

Servings cups

Calories 48 kcal

Equipment

Large pot
Sterilized jars

Ingredients

4 cups fresh limes, sliced thinly and seeds removed
4 cups sugar
4 cups water
1 tablespoon pectin (optional, for thicker consistency)

Instructions

Wash limes thoroughly and slice thinly, keeping peel and pulp. Remove seeds.
Simmer lime slices in water for 30–40 minutes until peel becomes tender.
Stir in sugar until dissolved, then boil for 20–30 minutes, stirring occasionally, until thickened.
Drop a small amount on a chilled plate; if it wrinkles when pushed, it’s ready.
Spoon hot marmalade into sterilized jars, seal, and cool. Refrigerate for up to 3 months.