About this dish
- Serves: a lot!
- Time: 1 hour to prep the first day; 2 hours the second to cook and finish
- Method: stovetop
Our hummingbirds help make our key lime tree a constant source of fruit. This is a summary of the Food Network recipe to turn them into key lime marmalade. Marmalade is just jam made from citrus, so this is basically lime jam. I made this the first time during the COVID-19 lockdown in 2021.
Note: this is “refrigerator” jam as described below. It CAN be made shelf-stable with proper canning procedures, but those are NOT described here. The method here makes jam that should be refrigerated and can last several months if kept cold.
- key limes, about 1.5 pints, enough to fill a pint container when sliced thin
- white sugar (about 4-6 cups)
- water (about a cup)
- Canning jars
- Wash clean key limes.
- Slice very thin, removing seeds and retaining juice – omit discolorations and stem area.
- Put in 1 pt Tupperware and add enough water to just cover limes.
- Let sit at room temp covered overnight.
- Place mixture into wide pan with 2-3” sides.
- Bring to a boil gently, then reduce to simmer. Simmer COVERED for 40 minutes.
- Measure mixture volume and replace in pan.
- Measure white sugar to match that volume.
- Heat sugar (oven or microwave).
- Bring mixture to a boil and add sugar all once off the heat.
- Stir gently until sugar is dissolved on the heat but to NOT bring to boil until all the sugar is dissolved.
- At this point, DO NOT STIR.
- Bring mixture to a boil UNCOVERED for 10 minutes (careful – mixture may want to try to boil over).
- Test mixture on a frozen plate; if not gelling, cook another 3 minutes.
- Stop heat. Let stand 5 minutes, then place into jars