Lemon-Lime Marmalade

Submitted by: Suzanne McMinn on July 31, 2010

This is sweet and TART! I actually added an extra cup of sugar and it’s still very TART! But good! I like it, but this might not be for everyone. It’s definitely different! It’s something that is good to cut by being added to something else in a recipe, on toast maybe with some cream cheese (to help cut it) etc.

And it made a ton. I made 4 pints and 5 half-pints.

Servings: 7 1/2 pints   Prep Time: 12 hours   Cook Time: 10 minutes  


2 1/2 cups chopped lemon pulp

2 1/2 cups chopped lime pulp

1 cup thinly sliced lemon peel

1 cup thinly sliced lime peel

1 1/2 quarts water

1 package pectin



Combine all ingredients except the pectin and sugar in a large pot. Bring to a boil then simmer 5 minutes. Let sit, covered, for 12 hours. Measure the lemon-lime mixture then return to the pot. Add pectin and bring to a boil. Add sugar–cup per cup for what the lemon-lime mixture measured–and stir to dissolve. Bring to a rolling boil. Boil hard one minute. Put in jars, leaving 1/4-inch headspace. BWB 10 minutes.

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