True confession: I don't like oranges. Just don't like 'em, not one bit. Orange marmalade is even worse. It's like the distillation of all the things about oranges that I hate, in preserve form. That said, I like the idea of marmalade, the combination of bitter and sweet, the intensity of flavor. I love limes especially, which led me to make this marmalade. 

Bearss limes, if you can find them, are especially good for this. When they ripen, they turn yellow, the skins go a bit more porous, and they become very juicy. They have an intensely limey aroma and flavor that really shines in marmalade. 

The skins are still a bit tougher than lemons or other citrus, so when you cut them down, be sure to go quite thin. Here's how to cut citrus properly for marmalade. 

Like all marmalades, the rind of the limes gives up pectin, causing the set. Also like all marmalades, it is pretty intensely bitter tasted on its own. The bitterness plays very well with sharp cheeses, or you can use this in cooking, in marinades for meats, drizzle over freshly baked cakes as a glaze, or toss with roasted Brussels sprouts. 

See Also

How to Cut Citrus for Marmalade

Grapefruit Marmalade

Kumquat Marmalade

Ingredients

• 1 ½ pounds ripe Bearss limes
• 4 cups filtered water
• 4 cups sugar
• pinch salt
• 1 shot of tequila (optional) 

• Prep Time: 30 minutes
• Cook Time: 360 minutes

• Total Time: 390 minutes
• Yield: About 5 half pints

Preparation

Cut the limes according to this method. Slice them extremely thin, 1/8" at the widest. Wrap the cores in cheesecloth or in a mesh tea strainer to create a pith bag.  Place the lime slices, pith bag, water and salt in a large nonreactive pot. Bring to a boil, reduce heat, and cook for 10 minutes. Remove from heat. Let cool and rest at room temperature for up to 6 hours. 

Remove the pith bag, and squeeze any liquids from it back into the pot.

Bring the mixture to a simmer and cook for 5 minutes or until the slices are tender. Add the sugar, stirring to dissolve completely. Bring to a boil and cook until it reaches the gel set point. Here's how to test for the gel set point, or if you have a candy or instant-read thermometer, it's when you reach 220ºF. Remove from the heat. Pour in the tequila, if using, and let it boil off for a few seconds; be careful, as the marmalade may splatter. 

Pour the marmalade into clean half-pint jars and process in a water bath canner for 10 minutes, adjusting for altitude.