Jam Setting Sugar
Make jam in minutes!...
Details page sections
Sweets
Lime and Lemon Marmalade
24 hours
35 mins
40 mins
Easy
2
This delicious lime and lemon marmalade recipe combination goes perfectly on your morning toast with a big mug of coffee. It also makes a great glaze for lemon cakes adding a slightly chewy texture.
Keep my screen awake
- Ingredients
- Method
Ingredients
- 5 limes
- 1 lemon
- 1 cup (250ml) boiling water
- 500g Chelsea Jam Setting Sugar
Chelsea Products in Recipe
Reviews
8
What did you think of this recipe?
Angel Joyce
Excited to try it 😀
5
Joni Familton
Lovely marmalade, I used a mandoline to slice the limes, much quicker & even slices.
5
Doris de Pont
The best. Easy as and delicious.
5
Clare-Louise
Nice, easy recipe. I did a half quantity and didn't use jam setting sugar. It looks fine.
5
Jenny S
We love this marmalade. It’s become an essential annual cook for us and is very easy. I use pectin powder and plain sugar rather than jam sugar. (Mix the two thoroughly together before use.)
5
Alice Harris
I love Lime Marmalade and have used this recipe 2 or 3 times now. However, I always need to use a lot more limes in order to have a pulp weight of 450 grams. I use a potato peeler to remove the rind, and then continue peeling to remove the white pith which I find bitter. Then I thinly slice the flesh. I believe the Limes I am using are Tahitian limes of average size. I also have to use a lot more water, otherwise the pulp sticks to the pan while simmering.
3
Elizabeth Hunt
I am a seasoned cook although I don't make preserves often. I had less than optimal success with this recipe. When I came to boil it all I could see was the white pith of the limes. I added a bit more sugar at end to help it set. (It is possible I had added a bit too much boiling water poured over fruit overnight). Test will be in taste.
2
Adrienne
Had to use lots more water. Probably doesn't need the jam setting sugar either,ordinary sugar be just fine.
2
Method
Use a sharp knife to remove ends from the limes and lemons. Slice the limes very thinly. Remove the rind from the lemon and cut away the pith. Finely slice the lemon rind, ensuring you retain all the juice. Roughly chop the lemon pulp. Combine rind, pulp and juices in a large heatproof bowl. (Citrus fruit should weigh about 450g).
Pour boiling water over fruit. Allow to stand overnight.
Place a saucer in the freezer. Pour soaked fruit into a large wide based saucepan. Bring to the boil, reduce heat and simmer for about 30 minutes.
Add jam setting sugar, stirring over a medium heat for 1 minute or until sugar dissolves. Bring to the boil and boil for 3 - 4 minutes (removing any scum or foam with a metal spoon).
You can start testing at 3 minutes. Setting time will vary depending on saucepan size and heat of hot plate.
Test a small amount of marmalade on a cold saucer at 3 minutes (the surface should wrinkle when a spoon is pushed through it).
Ladle hot marmalade into sterilised jars and screw on lid to seal. Turn upside down for 5 minutes to draw a vacuum. Turn upright and set aside until cooled. Label, date and store in a cool, dark place. Refrigerate after opening.Makes 2 x 200ml jars.
Chelsea Products in Recipe
Jam Setting Sugar
Make jam in minutes!...
Reviews
8
What did you think of this recipe?
Angel Joyce
Excited to try it 😀
5
Joni Familton
Lovely marmalade, I used a mandoline to slice the limes, much quicker & even slices.
5
Doris de Pont
The best. Easy as and delicious.
5
Clare-Louise
Nice, easy recipe. I did a half quantity and didn't use jam setting sugar. It looks fine.
5
Jenny S
We love this marmalade. It’s become an essential annual cook for us and is very easy. I use pectin powder and plain sugar rather than jam sugar. (Mix the two thoroughly together before use.)
5
Alice Harris
I love Lime Marmalade and have used this recipe 2 or 3 times now. However, I always need to use a lot more limes in order to have a pulp weight of 450 grams. I use a potato peeler to remove the rind, and then continue peeling to remove the white pith which I find bitter. Then I thinly slice the flesh. I believe the Limes I am using are Tahitian limes of average size. I also have to use a lot more water, otherwise the pulp sticks to the pan while simmering.
3
Elizabeth Hunt
I am a seasoned cook although I don't make preserves often. I had less than optimal success with this recipe. When I came to boil it all I could see was the white pith of the limes. I added a bit more sugar at end to help it set. (It is possible I had added a bit too much boiling water poured over fruit overnight). Test will be in taste.
2
Adrienne
Had to use lots more water. Probably doesn't need the jam setting sugar either,ordinary sugar be just fine.
2
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt