Comments on: Lime marmalade

By: Dave

Dave — Wed, 29 Oct 2025 05:05:54 +0000

In reply to Dave.

Hi Janice. I realise that you must be extremely busy but I've had no response to my comment of several weeks ago???
Look forward yo receiving your response in due course.
Kind regards Dave

By: Dave

Dave — Sun, 14 Sep 2025 06:24:50 +0000

In reply to Janice Lawandi.

Hi Janice
Thanks for your response. However, you have misinterpreted my query or maybe my question was not explicit enough. I was questioning the ratio of fruit i.e. the ratio of limes to lemons and oranges to grapefruit in these two marmaldes.
I've now made three batches of Seville orange marmalade which have received rave reviews from my wife, daughter and friends who have tried it.
Thank you for your recipes and for your responses.
Look forward to hearing from you.
Kind regards
Dave

By: Janice Lawandi

Janice Lawandi — Tue, 09 Sep 2025 14:19:59 +0000

In reply to Dave Sandham. Hi Dave, for most of my marmalades, I hover around a 1:1 ratio by weight of fruit to sugar. For the lime marmalade (and lemon marmalade), I tend to use a little more sugar, more like a 2:3 ratio of fruit:sugar.

By: Dave Sandham

Dave Sandham — Thu, 07 Aug 2025 15:21:44 +0000

Hi Janice
It's me again from South Africa. By the way I'm 80 years old.
You have detailed the approximate number of fruits required for most of your marmalades and the ratio of fruits for the 3 Fruit Marmalade. However, please can you give me the ratio of fruits for the Orange and Grapefruit and Lemon and Lime Marmalades. I intend trying all of them in due course.
Thanking you in anticipation of your response.
Kind regards
Dave

By: Dorothy Gervasoni

Dorothy Gervasoni — Sat, 18 Jan 2025 11:50:55 +0000

I made orange marmalade but it tastes good but it is sticky. What causes that?

By: Janice Lawandi

Janice Lawandi — Wed, 27 Nov 2024 17:17:36 +0000

In reply to Sam. I have definitely made a batch without canning it and it worked great! I transferred the marmalade to clean jars and stored in the fridge for several months.

By: Sam

Sam — Sun, 24 Nov 2024 19:55:08 +0000

This looks great, however I am wondering if I need to can it as part of the cooking process (because of the sealing process) or if it can be used right away without have to can.

By: Janice Lawandi

Janice Lawandi — Wed, 03 Apr 2024 18:29:30 +0000

In reply to Susan. Great question! Yes, you can definitely use lime juice instead. I mostly use lemon juice in all my jams and marmalades because I hate juicing limes ;)

By: Susan

Susan — Tue, 02 Apr 2024 22:40:10 +0000

What is the role of lemon juice? I'm sure there's a good reason but I'm so tempted to add lime juice!

By: Janice Lawandi

Janice Lawandi — Thu, 04 Jan 2024 22:53:14 +0000

In reply to Angela. Hi Angela, I'm so glad you love this recipe! I think that reducing the soaking time would be fine, but reducing the first stage of boiling the soaked fruit would not work (which I tried twice and ended up with chewy peel in my marmalade both times). And given you've reduced the soaking time, if anything, you may want to give the boiling fruit even more time to soften before adding the sugar. Hope that helps and let me know how it goes!