Bright, zesty, and just the right amount of sweet—lime marmalade is a citrus lover’s dream. This jam-like spread is made from fresh limes, creating a bold flavor that’s both tangy and refreshing. It’s a perfect companion to buttery toast, flaky scones, or even as a glaze for meats and baked treats.

The sharp, slightly bitter edge of the lime rind is balanced beautifully with sugar, resulting in a preserve that wakes up the palate. Whether you’re an experienced home canner or new to preserving, this recipe is approachable, rewarding, and wonderfully vibrant.

What Kind of Limes Should I Use for Lime Marmalade?

Key limes or Persian limes both work well, but Persian limes are easier to find and offer a little more juice. Choose limes that are firm yet yield slightly to pressure—this means they’re juicy and fresh. Organic limes are ideal since you’re using the peel, and you want to avoid waxed or pesticide-coated skins.

Ingredients for the Lime Marmalade

Limes: The star of the show, limes bring that signature tartness and zing. You’ll use both the juice and the rind to achieve a rich, marmalade texture and bold citrus flavor.

Sugar: Essential for preserving the fruit and creating the marmalade’s thick, jammy consistency. It also helps mellow the natural bitterness of the lime peel.

Water: Needed to boil the lime peel and pulp, helping to soften the texture and blend the flavors smoothly.

Pectin (optional): If you prefer a firmer set for your marmalade, a little powdered pectin can help achieve that without overcooking.

How To Make the Lime Marmalade

Step 1: Prepare the Limes

Wash the limes thoroughly, especially if they’re not organic. Slice them in half, juice them, and then thinly slice the rinds. Be sure to remove any seeds, as they can impart bitterness.

Step 2: Soften the Rind

Place the sliced rinds in a pot with water and bring to a boil. Let it simmer for about 30-40 minutes until the peel is soft. This step ensures the final marmalade won’t have chewy or tough bits of rind.

Step 3: Combine Juice, Sugar, and Peel

Measure the lime juice and cooked peel, then return them to the pot with sugar. If using, add pectin at this stage. Stir over low heat until the sugar dissolves completely.

Step 4: Cook Until Set

Increase the heat and bring the mixture to a rolling boil. Continue boiling until the marmalade reaches the gel stage—this may take 15–25 minutes. To test, place a spoonful on a cold plate and run your finger through it; if it wrinkles, it’s ready.

Step 5: Jar the Marmalade

Pour the hot marmalade into sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes for shelf-stable storage. Let the jars cool completely before storing.

How to Serve and Store Lime Marmalade

Lime marmalade is as versatile as it is flavorful. Serve it on warm buttered toast or swirled into Greek yogurt for a zippy breakfast treat. It’s also a delightful addition to cheese boards—especially when paired with brie or sharp cheddar. For the adventurous, use it as a glaze for grilled chicken or pork, or even spooned over pound cake for a citrusy dessert twist.

To store, keep sealed jars of marmalade in a cool, dark place. Once opened, refrigerate and use within 3–4 weeks. If you’re not canning the marmalade, it will still keep in the fridge for up to a month.

What to Serve With Lime Marmalade?

Scones

The buttery, flaky layers of a traditional scone are perfect for soaking up that tangy citrus spread.

Toasted Brioche

A soft, lightly sweet bread like brioche adds an elegant touch when paired with the marmalade.

Cream Cheese & Crackers

Spread a bit of marmalade over cream cheese on a crisp cracker for an easy and satisfying snack.

Grilled Pork Chops

Use it as a glaze or finishing touch for savory meats—its acidity balances the richness perfectly.

Vanilla Ice Cream

Add a citrus burst to desserts by drizzling marmalade over a scoop of creamy vanilla.

Oatmeal

Stir a spoonful into hot oats for a bright morning flavor.

Pancakes or Waffles

Instead of syrup, warm up the marmalade and pour it over pancakes or waffles for a unique breakfast twist.

Want More Jam and Jelly Ideas?

If you’re loving this lime marmalade, you’ll probably be just as obsessed with these other bright and bold flavors from our kitchen:

Cranberry Jalapeño Jam for a tart-meets-spicy kick.
Strawberry Fig Preserves packed with fruity depth and natural sweetness.
Peach Bourbon Jam with a warm, rich undertone.
Meyer Lemon Curd for smooth, citrusy bliss.
Carrot Cake Jam if you love classic dessert flavors in spreadable form.

Save This Pin For Later

Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.

Tried it with a twist? Maybe a splash of vanilla or a touch of ginger? I’d love to hear how it turned out—drop your tips or questions in the comments below.

Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite might be waiting there.