Lime Marmalade
Marmalade is more difficult to make than jam, but we got you! This method worked really well. Enjoy.
Making lime marmalade the traditional way can be a bit of a mission—lots of slicing, boiling, watching, and stirring. But with the Thermomix, it becomes incredibly simple and hands-off. This recipe takes all the guesswork out of achieving the perfect set and flavour. You'll get that bright, zesty tang and glossy finish without hours at the stove. Whether you're spreading it on toast, stirring it into yogurt, or gifting it in cute jars, this lime marmalade is a total win—easy, fast, and full of citrusy goodness.
I have had this recipe sitting on the site for some time, but it needed a re-do and so when my sister offered me her limes, I knew it was time to tackle it again. I couldn't be more pleased with the results. I used the Dreamfarm nocutu mandoline to slice the limes, which I found to be perfect. In my book, you need to use the whole lime and nothing but the lime, as I really didn't want to go through the laborious process of thinly peeling the skin off, then discarding the pith and ending up with a lot of juice, rather than actual lime flesh.
I do remember my mum stirring marmalade for hours on end, so with that as a memory, I decided to cook this for a long time. The set point of most jam is 104°C so I also used that in the second hour as a guide.
I think you will be happy with the results, I am. We can't stop eating it! It is very good with loads of butter on sourdough toast. Enjoy my lovelies!
Need
- 800 Grams limes sliced very thinly (see intro for notes)
- 400 Grams water
- 100 Grams fresh lemon juice
- 1 Kilo raw caster sugar BUY
Do
- 1
Place prepared limes, water and lemon juice into the Thermomix bowl and cook 1 hour/Varoma/Reverse/speed 1/Spatter Guard in place. If there are pips, they need to be included in the mix as they will help the setting of the marmalade. If your friends and family complain, they get none next time!
- 2
Add sugar and cook 1 hour/105°C/speed 1/Spatter Guard in place. If the skins are not translucent at this stage, keep cooking until they are. Also put a spoonful of the marmalade onto a cold ceramic plate. It should set very quickly if it is ready.
- 3
Pour into sterilised jars and seal. When cool, store in the fridge.
- 4
I found that there was a dark cooked very thin skin on the bottom of the Thermomix bowl, but this easily lifted out and was actually pretty yummy and chewy like a marmalade candy of sorts!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
