I don't think I've ever had lime marmalade.

All I can tell you is lime peel is a lot more bitter than Meyer lemon peel, IMPE.

That said, I like limes - and I like marmalade too 🙂

If you like marmalade, any citrus is good. I particularly like pink grapefruit, which I usually make myself as it is hard to find :-) But you're gonna need a whole more than 2 limes!!! You can 1) get more limes, 2) mix with lemons for a lemon-lime marmalade, or 3) go for a citrus medley marmalade - limes, lemons and oranges. Can add grapefruit if you like as well.

Lime marmalade was my late FIL’s favourite, and I made a lot over the years. However, I used Tahitian limes as that’s pretty well all we have here so I couldn’t say how like a Bearss (I’m sorry, I keep reading that as ”Bareass“ 😂) lime it is.

You might also consider making lime curd, subbing lime juice and rind for the lemon in my recipe.

A friend gave me a bag full of huge lemons. i found a recipe for meyer lemon marmalade in my Favorite Sunset Recipes cookbook and used two of these giants.It was so easy to make. I ended up with seven small jars of marmalade. Next time I will not only thinly slice the lemons,, but also roughly chop them. I have eaten this marmalade on toast and in a yummy chicken recipe that calls for orange marmalade.

I used to be able to find lime marmalade in stores. It's been years since I saw anything but orange marmalade. I love sour fruit. But there's sour and there's SOUR. I buy bitter orange marmalade at a local ethnic store. I think it's from Spain.

Colleenoz, Bearss limes are also called Persian limes. They are sweet rather than sour as a regular lime, at least the one I tasted was.

My friend with the citrus garden grows those. They get called "bare-a$$". I've only made marmalade from his kumquats, but the limes are really nice. Sweet, though, as you said. You might try mixing them if they're sweet, with something sharper, or maybe smoke them to try to get some of the peatiness of Dundee marmalade. (BTW, if there's a "British" shop near you, they might have more kinds of marmalade.)

For those of us who don't own the Sunset cook book how about sharing the easy recipe? The marmalade I have made was a royal pain in the a$$ and I didn't use those limes!

Is it worth making marmalade from 2 limes? I’d say it’s possibly worth making it but not worth the effort of canning it. The yield will be so small you'll only get enough for a few slices of toast. Just make it, put it in a pretty dish and eat it imo. Alternatively make some gin and tonics. Much less work ......

I make Seville orange marmalade every January. That’s when the short Seville season comes in from Spain. I use About 8 pounds of fruit and get enough to last us a year ... and I don’t can it.

My go to recipe for any kind of marmalade is:

Thinly slice and remove the seeds from washed citrus fruits. Weigh the fruit and soak overnight in twice its weight in water. (So, for instance, 1 pound of fruit, 2 pints of water.) Next day, bring to a boil and simmer until rinds are soft. Stir in sugar- twice the weight of the fruit. (Again, 1 pound of fruit, 2 pounds of sugar.) Boil hard until setting point is reached.

Jar up as you prefer- we don't think it necessary to process jams/jellies/preserves/marmalades etc here.

LindaC, i used the recipe from Epicurious for Meyer Lemon marmalade. It was perfect, I wouldn't change a thing. Tart fruits versus sweet might change things. But I'm happy if something is tart anyway. I scaled the recipe for the amount I had. Steps 3 and 4 are for canning it. So you can skip those is not canning. Cutting the fruit was the hardest part, everything else was easy.

Meyer Lemon Marmalade from Epicurious

• Active Time 1 1/4 hr
• Total Time 25 1/4 hr

Makes 6 (1/2-pint) jars

6 Meyer lemons (1 1/2 pounds)

4 cups water

4 cups sugar

Special equipment: Cheesecloth, Kitchen string, 6 (1/2-pint) Mason jars, sterilized

Step 1 Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature AT LEAST 24 hours.

Step 2 Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. * Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes. (*NOTE: Measure liquid after cooking. Add equal volume of sugar).

Step 3 Ladle hot marmalade into jars, filling to within 1/4 inch of top. Wipe rims with dampened cloth and seal jars with lids.

Step 4 Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely.

Cooks' Note. • Marmalade keeps, stored in a cool, dark place, up to 1 year.