Lime ginger marmalade

If you can lay your hands on some home-grown limes for this lime and ginger marmalade then grab them. Either way, make sure you give the fruit a really good scrub before preparing it for the pan.

  • 30 mins preparation
  • 2 hrs cooking
  • Makes 8 cup
  • Print


Lime ginger marmalade
  • 6 large limes
  • 1.5 litre (6 cups) water
  • 1.5 kilogram (7 cups sugar), approximately
  • 2 teaspoon finely grated fresh ginger
  • 6 clean jars


Lime ginger marmalade
  • 1
    Slice limes thinly, remove and discard seeds.
  • 2
    Place limes in a large bowl, add water, stir to combine. Stand overnight.
  • 3
    Transfer mixture to a large boiler, bring to the boil. Reduce heat, simmer, covered, for about 1 hour, or until rind is tender.
  • 4
    Measure fruit mixture, allow 1 cup sugar to each 1 cup of fruit mixture.
  • 5
    Return fruit mixture and sugar to boiler (mixture should not be more than 5cm deep at this stage), stir without boiling over high heat, until sugar is dissolved.
  • 6
    Bring to the boil, boil rapidly, uncovered, without stirring, for about 15 minutes, or until a teaspoon of mixture jells when tested on a cold saucer (see notes).
  • 7
    Remove boiler form heat, add ginger, stand for about 10 minutes before pouring into clean jars. Seal when cold.


Makes about 8 cups. To test that jam gels: Place a teaspoon of marmalade on a cold saucer; place in freezer for 2 minutes. Run finger through marmalade. If surface wrinkles and jam separates, it's ready.