How to Make Lime Marmalade


  • 1 liter Lime juice
  • 20g Sodium bicarbonate
  • 3kg Sugar
  • 1200g 5SAG pectin (made from 40g pectin, 200g sugar and 960ml water)
  • Few drops green food color
  • 200g Sugared lime peel shreds


  1. Marmalade is made according to the basic jam/marmalade method. However, there are a few quality assurance points that must be observed:
  2. Limes have a very high level of acidity (pH 2.7- 2.9) which means that they need to be treated differently to most other fruits.
  3. Fruit preserves need a pH of between 3.0 and 3.3 to enable the pectin to make a strong gel. Therefore the pH of lime juice has to be increased by adding sodium bicarbonate (baking powder).
  4. The amount of sodium bicarbonate added varies according to the variety and acidity of the lime. The acidity is measured using a pH meter if one is available. If one is not available, then a series of tests must be carried out to find the correct amount of sodium bicarbonate to add to make a good gel. About 20g sodium bicarbonate per liter of juice is a good starting point.
  5. One of the problems of making marmalade is to ensure that the peel pieces are evenly distributed throughout the gel, not floating at the top. This is achieved by soaking the peel in sugar so that it has the same density as the gel.
  6. After squeezing out the juice, the lime peel must be shredded into very thin slices about 1-2.5cm long. The shreds are saturated in sugar.
  7. The shredded peel is mixed with sugar (1kg peel and 1kg sugar) and left in a sealed container for one week, stirring occasionally. After this time, the shreds will be floating in a dense syrup. Sodium metabisulphate (1g per kg peel) can be added to prevent the growth of mould and yeast.
  8. Extraction of the lime juice is time consuming and tedious. Use of a small juicer is recommended. The juice is very acidic and therefore should not be collected in metallic containers. Only use food-grade plastic, stainless steel or wooden utensils. The juice must be filtered or strained to remove any pulp.
  9. Fruit juice can be preserved for later use by adding 3g sodium metabisulphate per liter of juice and storing in a sealed container.
  10. The lime juice, bicarbonate and half the sugar are placed in the pan, brought to the boil and boiled for 3 – 5 minutes with steady stirring (it is impossible to state boiling times exactly, as this depends on the heat source etc).
  11. The remaining half of the sugar, peel, pectin and green color are added and boiling continued until the required sugar level (68%) is reached (as measured either by refractometer or jam boiling thermometer).

For more information, contact:

BLTD Technology Resource Center
2nd Flr. Jacinta 2 Bldg., EDSA, Guadalupe Nuevo, Makati City
Email: [email protected]
Telephone: (02) 822-5087;
Truckline: (632) 822-54-18 loc. 207, 204 & 201


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