Lime marmalade is a type of fruit preserve made from limes, sugar, and water. It has a bright, citrusy flavor and can be used as a spread on toast, scones, or biscuits, or as an ingredient in desserts and cocktails. It is an easy recipe that can be made with just a few simple ingredients.
Check out the recipes below so you can choose the best recipe for yourself!
LIME MARMALADE
We have three lime trees so I am constantly looking for recipes involving limes, I came across this one for lime marmalade and everyone just loves it!!
Provided by Stay in the Bay NZ
Categories Low Protein
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice).
- Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight.
- Next day, pour lime mixture into large boiler, bring to boil, reduce heat, simmer covered for 30-45 mins or until rind is tender. It is important to cook fruit gently at this stage.
- Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture.
- Place sugar in large baking dish, place in slow oven for 10 minutes, stir several times. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam). Bring lime mixture to boil, add sugar all at once, (its better to add the sugar off the heat).
- Stir until sugar is dissolved completely - do not allow to boil again until this happens; do not stir after marmalade boils. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible.).
- Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place.
- Makes about 2 litres (8 cups).
Nutrition Facts : Calories 322.5, Fat 0.1, Sodium 4.3, Carbohydrate 84.8, Fiber 1.4, Sugar 80.1, Protein 0.4
STRAWBERRY LEMON-LIME MARMALADE
I was going to make Strawberry Lemon Marmalade by Kristal Stygler (recipe #12057) but when I took a closer look I thought it called for more sugar than I would like and be more like jam than marmalade. I came up with this instead and I think it is really delicious. It is definitely a marmalade, but not as strong as some. Sets beautifully, too, from the natural pectin in the citrus fruit and seed. I have also made this with sour cherries instead of the strawberries - also delicious!
Provided by Jenny Sanders
Categories Strawberry
Time 1h45m
Yield 5 250ml jars, 80 serving(s)
Number Of Ingredients 5
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.
MINTED PINEAPPLE-LIME MARMALADE
This mint-infused pineapple-lime marmalade makes a quick tropical-inspired condiment for roasted meats.
Categories Condiment/Spread Low Sodium Lime Pineapple Mint Summer House & Garden
Yield Makes about 6 8-ounce glasses
Number Of Ingredients 6
Steps:
- Peel and core the pineapples. Seed the limes, if necessary. Grind the pineapple with the limes in a meat grinder, using the coarsest blade. Put in a large pot with the sugar. Tie the bunch of mint securely, add to the pot and bring the mixture to a boil. Turn heat low, cover the pot and simmer for 1/2 hour, or until the fruits and rind are tender. Uncover, turn up the heat and boil vigorously until the mixture thickens and the juices become syrupy. Remove from heat, discard the bunch of mint, stir in the crème de menthe and the chopped mint leaves and pour into hot, sterilized jelly glasses. Cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses and store.
CRANBERRY-LIME MARMALADE
Categories Sauce Fruit Thanksgiving Quick & Easy Cranberry Lime Fall Simmer Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Stir sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Add all remaining ingredients. Boil until cranberries burst, stirring occasionally, about 5 minutes. Cool completely. (Can be made 2 weeks ahead. Store in covered container in refrigerator.)
GIN AND LIME MARMALADE
Number Of Ingredients 3
Steps:
- 1.Cut the limes in half and juice them all. Pour the juice along with the water into a large stainless steel plan. Scrape the membrane and pips out of the remaining lime halves and save it in a bowl.
- 2.Chop the membranes up either by hand or in a small food processor, then sit on top of a square of muslin and then gather up the edges and tie securely with string and pop it into the pan, tying it to the handle so it doesn't bob about too much.
- 3.Next finely slice the lime halves into the thinnest strips you can manage and pop them into the pan to soak overnight - they're pretty tough so it's worth doing this to make your marmalade softer to eat
- 4.The next day bring the pan to the boil with the lid on, then turn the hob down to the lowest setting and allow to simmer for two hours. Your kitchen will smell of zesty citrus.
- 5.Meanwhile, pop your sugar into an ovenproof bowl and war
- 6.Remove the muslin wrapped lime innards from the pan, squeezing gently to remove any excess juice. Add the warmed sugar and dissolve over a low heat, then turn the heat up until the liquid churns up into a rolling boil. Take your jars out of the oven and place onto a wooden board. Pour approx one teaspoon of gin into the bottom of each jar.
- 7.Keep the rolling boil up until you reach setting point. This can take 5 minutes, but always seems to take me more like 20 mins. Keep checking by plunging a wooden spoon into the marmalade, lifting out and twisting until the liquid runs off. If you're left with a droplet that hangs stubbornly from the spoon like a flake without dripping, then you've reached setting point. Don't fret, just keep boiling until it happens. Turn the heat off and push any scum that's formed on the surface to the side with a metal spoon and then lift out and into a dish. (I like to spread this on toast later)
- 8.Ladle the marmalade into a jug and pour into the jars and fill to just under the brim and then seal with lids. Allow to cool completely before labelling.
- t's much easier to process the limes if they're room temperature. If they're straight out of the fridge they'll be tougher and won't yield as much juice. You can pop them in a bowl of warm water to soften them if you're in a hurry.
STRAWBERRY RASPBERRY LIME MARMALADE
Make and share this Strawberry Raspberry Lime Marmalade recipe from Food.com.
Provided by Erin K. Brown
Categories Raspberries
Time 45m
Yield 8 jars, 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare boiling water canner. Heat jars and lids in the dry cycle of your dishwasher until ready to use. (You can keep them in simmering water, but they are all wet as well as hot, if you go that route.).
- Combine the lime peel with several cups of water and bring to a boil. Boil over Med-High heat for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pot.
- Add strawberries, raspberries, and lime juice to the pot with the peel and mix well.
- Gradually stir in the pectin.
- Bring mixture to full roiling boil that can not be stirred down, over high heat, stirring constantly.
- Add entire measure of sugar, stirring to dissolve. Return mixture to full boil. Boil hard for a full minute while stirring constantly. Remove from heat.
- Ladle hot jam into hot jars, leaving 1/4 inch headspace.
- Wipe rim and center the lid on the jar. Apply band until fit is fingertip tight. Do not over-tighten.
- Process in a boiling water canner for 10 minutes.
- Remove jars and cool. Check lids for a good seal in 24 hours.
LIME-ZUCCHINI MARMALADE
Steps:
- 1. Combine first 3 ingredients in a dutch oven or large wide pot. Bring to a boil; Reduce heat, and simmer 10 minutes. Add pectin; stir well. bring to a boil; stir in sugar and zest. Bring to a full rolling boil; boil 2 full minutes, stirring constantly. Remove from heat; stir 5 minutes.
- 2. Quickly pour into sterilized jars, leaving 1/4 inch headspace; wipe rims and adjust two piece caps. Process 10 minutes in a boiling-water bath.
Tips for Making a Refreshing and Zesty Lime Margarita:
- Use fresh limes: Freshly squeezed lime juice adds the best flavor to a margarita. Avoid using bottled lime juice, as it doesn't have the same vibrant taste.
- Choose your tequila wisely: A good quality tequila is essential for a great margarita. Look for a 100% agave tequila, as it will be smoother and have a better flavor.
- Use a quality orange liqueur: Triple sec or Cointreau are classic choices for orange liqueur in a margarita. Grand Marnier can also be used for a more complex flavor.
- Add a splash of lime juice: Adding a splash of lime juice to the salt rim of your margarita glass adds an extra burst of flavor and freshness.
- Don't over-shake: Over-shaking your margarita can make it watery and dilute the flavors. Shake it just enough to combine the ingredients.
- Serve with a lime wedge: A lime wedge is the perfect garnish for a margarita. It adds a pop of color and a touch of sourness that balances out the sweetness of the drink.
Conclusion:
A lime margarita is a classic cocktail that is perfect for any occasion. With its refreshing and zesty flavor, it's sure to please everyone. Whether you're enjoying a margarita at a party or sipping one on a hot summer day, it's a drink that you'll love. So next time you're looking for a delicious and easy-to-make cocktail, give a lime margarita a try. You won't be disappointed!
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