Lemon Lime Marmalade

This marmalade relies on the natural pectin in citrus peel to set, so there’s no added pectin in the ingredient list. Just lemons, limes, water, and sugar. The thin slices of unpeeled fruit are what give marmalade its signature look: translucent shreds of peel suspended in a sparkling, jewel-toned gel.

Boiling the fruit in water for 20 minutes first serves two purposes. It softens the peel so it becomes tender and chewable, and it draws the natural pectin out of the pith and seeds into the cooking liquid. That liquid is your setting agent. After draining, you measure it, top it up to 3 quarts, and add the sugar.

The rapid boil at the end is where the set happens. As the sugar and pectin concentrate, the mixture moves from thin and watery to thick and syrupy. The sheeting test (or 221°F on a candy thermometer) tells you when the pectin has activated enough to gel as it cools. Pour it boiling hot into sterilized jars for a proper seal.

Chef Tips

• Slice the fruit as thin as possible. Thick slices of peel stay tough and chewy even after prolonged cooking.
• Remove all seeds from the lemon slices. They’re bitter and won’t soften during cooking.
• Skim any foam from the surface during the rapid boil. Foam clouds the finished marmalade and looks murky in the jar.
• Test the set by dropping a spoonful on a cold plate. If it wrinkles when you push it with your finger after a minute, it’s ready.

Variations

• Add a grapefruit to the mix for a three-citrus marmalade with more bitterness and complexity.
• Stir in a teaspoon of fresh ginger during the final boil for a citrus-ginger preserve.
• Use this as a glaze for roasted chicken or fish, not just on toast. The tartness cuts through rich proteins.