Lemon-Lime Marmalade

Recipe by anonymous
READY IN: 1hr 40mins
YIELD: 4 pints


  • 3 12
    cups citrus segments and juice (I used about 10 lemons and 4 limes to get to this amount, you could use any lemon to lime ratio that)
  • zest from all your citrus fruit
  • 1 12
    cups water
  • 12
    teaspoon baking soda
  • 6
    cups sugar, divided
  • 12
    teaspoon butter
  • 1
    (3 ounce) envelope liquid pectin


  • 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!