Marmalade is a citrus fruit preserve that can be made from oranges, lime grapefruits, or lemons. Marmalade tastes vary depending on the type of fruit used; however, they usually have a sweet taste from the sugar and bitterness from the fruit peel.
Lime marmalade has a particular tangy flavor which makes it quite distinct from the other types of marmalade. But what if you don’t have anyone handy when you need it?
Well, if that’s the case, then there are some excellent lime marmalade substitutes that you can use. Some of the best replacements for lime marmalade are jam, citrus zest, preserves, chutney, juice, etc.
Here’s is a list of our recommended alternatives for lime marmalade that you can use to complete any recipe whenever you don’t have the original spread handy.
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Best Lime Marmalade Substitutes
To substitute lime marmalade in baking or as a topping on toast, opt for jam, jelly, or a preserve as they have a similar flavor and texture, although you won’t get a similar bitter punch as you would from the marmalade.
A good quality orange jam is a lime marmalade substitute that closely mimics marmalade. They both have similar cooking applications.
The main difference lies in the ingredients; jam is a mix of fruit, sugar, water, and pectin, which is cooked until it thickens; marmalade, however, includes the peel.
You won’t achieve the same bitter flavor you get from marmalade with jam, but it can still be used on toast and scones, added to puddings and desserts, used as a glaze on brownies, and basically anything lime marmalade can be used for.
Finding an orange jam is relatively easier than finding lime marmalade, as several brands exist. You can even order online if you can’t find any at your local supermarket or choose another flavor than orange.
Jelly can also be used as a substitute for marmalade, although it has a much smoother texture and lacks the bitter burst of flavor as you would get with marmalade. In most recipes, however, this difference in texture will barely be noticeable.
There are different recipes for making fruit preserves, but they usually contain whole chunks of fruit, giving them a somewhat rough texture that isn’t as smooth as jam. To make preserves, the fruit is placed in a jar with chunks immersed in syrup or gel.
Preserves can be used in much the same way as you would use marmalade. They can be spooned into croissants and topped on scones or toast.
For fruity flavor and sweetness in puddings, you can add any preserve as well as in homemade ice cream and cake.
Just like jam, a fruit preserve doesn’t have the same level of bitterness as you would get with lime marmalade. So, you may want to opt for another alternative if you want a bit more tangy and bitter flavor.
3. Citrus Zest
Citrus zest adds a zesty flavor to your recipe without adding any extra sweetness. Citrus zest can be added to baked goods, marinades, meat rubs, and even pasta sauce. To substitute lime marmalade, you can use lime or lemon zest.
This will add more bitterness than what you would get from using jam or preserve. However, you would not be able to use the zest as a lime marmalade substitute if you want to use it as a glaze.
Chutney is a readily available item at the supermarket, and it is also easy to make at home. To make chutney, you need to boil mangoes, sugar, onions, mustard, white vinegar, and ginger over low heat until the fruit softens.
This sauce can be used to add a savory flavor to curries or coating roast meat; however, if you want something that can be spread onto toast or used in sweet recipes like ice cream or puddings, it’s best to opt for jam or a preserve.
You can use juice as a substitute for lime marmalade; but, this will only work in limited recipes where adding liquid won’t affect the recipe. Juice is a great replacement option when making sauces and marinades.
You can intensify the juice’s flavor and thicken its texture by placing it in a small saucepan over low heat until it is reduced before adding it to the other ingredients.
How To Lime Homemade Marmalade
You can make lime marmalade at home if you can’t find any at your local supermarket. Here’s how to do so:
- 2 1/2 pounds of lime
- 2 cups water
- 3 cups sugar
In a sink or a large bowl filled with water, wash the limes, then dry them with a clean tea towel. Chop off the ends of the lime and slice off the thin layer of zest with a paring knife or peeler, do this carefully to ensure the white pith remains attached to the fruit.
After peeling the lime completely, slice the strips of zest into thin pieces and set them aside. With a sharp knife, carefully slice off the white pith that surrounds the lime and discard it.
Cut the lime into segments, then remove any seeds and membranes before placing them in a separate bowl to be used later.
Add the fruit, zest, water, and sugar to a heavy-bottom large pot and bring the ingredients to a boil stirring continuously until the sugar dissolves, then leave to cook.
Place a small plate in the freezer to chill, then layer a separate bowl with cheesecloth and place the seeds and membranes from the likes on top.
Secure the four corners of the cloth together to keep everything intact before placing it into the pot. Once the liquid reaches, 220°f allow it to boil for few minutes without stirring.
To test if the mixture is ready, place a few drops of the marmalade onto the chilled plate, allow it to spread a little, then move the mixture with a spoon. The spoon should leave a trail if the marmalade is ready. If it doesn’t, allow it to cook for a few more minutes.
When the marmalade is ready, remove the cheesecloth bag, discard it properly, remove the saucepan from the heat, and cool for a few minutes.
Before transferring your marmalade into sterilized, sealable jars, give it a final stir. When storing your marmalade in jars, ensure to leave some space at the top of the jar to allow for expansion.
You can store lime marmalade in a cool, dry place for up to one year. But once opened, it should be kept in the refrigerator, and it can last up to three months.
Lime marmalade substitutes might come in handy when you need a delicious topping on your toast, dessert, or cake. It can be substituted with jam, chutney, or preserves.
Please note that some of these substitutes may not have a similar tangy and bitter flavor as you would get from marmalade, and their textures may differ. This, however, isn’t very significant in most recipes.