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Gin and Lime Marmalade

November 22, 2015 by Katie Bryson

Gin and Lime Marmalade - edible Christmas gift idea on feedingboys.co.uk

I’m trying to get ahead with my edible gift making, so I used the weekend to make a batch of lime marmalade, but thought a naughty slug of gin would be a marvellous match! Gin is everywhere these days, so why not in marmalade?!

Gin Festival NewcastleWhat gin to use though? Well there’s so much choice these days it’s mind blowing. We took a trip to the Gin Festival which popped up in Newcastle this month for some ginspiration…

One side of the hall in Castle Gate was dedicated to a huge bar rammed with a myriad of varieties of gin. We were given a voluminous branded glass and a guidebook to peruse the tasting notes before selecting which gin to try. To pay you bought vouchers which got stamped with each purchase. Fever-tree tonic was unlimited all night.

Among the many varieties we tried the most memorable were:

A slug of Edinburgh Gin’s Rhubarb and Ginger – sweet and tangy enough to knock back straight.

Bloom‘s floral blend was delicious with plenty of tonic, ice and some strawberries. This will make a great gin for summer barbecues, when we emerge out of winter next year.

We burnt our tummies with the strongest blend of the night – Sipsmith VJOP which had a fiery 57.7% proof!

Bathtub Gin tasted a little of parma violets, but I really loved it and have made a mental note to buy some for the Christmas drinks season.

For the marmalade I opted for Poetic License‘s Northern Dry Gin – who have a distillery in Sunderland. The tasting notes really sold it to me: ‘Expect a big punch of juniper that is finely balanced with green cardamom for a warm spicy flavour. With undertones of lemon and eucalyptus, the inclusion of Persian imd intensifies the citrus feel while adding a note of perfume.’ Sounded like the perfect partner in crime for my lime preserve.

Poetic-License-Northern-Dry-Gin

So the gin was decided… and now to make some marmalade.

Be warned. Making marmalade is not a quick process. You’ll need a good sharp knife and a lot of patience. If there’s a podcast you’ve been meaning to catch up on, or some new music you want to get into then this is the time to clear an afternoon and get down to business.

It’s definitely worth the effort, because you’ll be rewarded with a jewel-bright jar of tangy zingy sticky spread to spread on hot-buttered toast that has a naughty little grown up kick. Who wouldn’t want a jar of this in their Christmas stocking this year?!

Kit you’ll need
Large stainless steel lidded pan
Muslin squares
string
Pretty jam jars – mine are Ball Preserving

Lakeland stocks all of the above

Gin and Lime Marmalade - edible Christmas gift idea on feedingboys.co.uk
Print
Gin & Lime Marmalade

A jewel-bright boozy marmalade, perfect for gifting

Servings: 14 x 135ml jars
Author: Katie Bryson
Ingredients
  • 675 g limes
  • 1.75 litres water
  • 1.4 kg granulated sugar
  • 70 ml gin
Instructions
  1. Cut the limes in half and juice them all. Pour the juice along with the water into a large stainless steel plan. Scrape the membrane and pips out of the remaining lime halves and save it in a bowl.
  2. Chop the membranes up either by hand or in a small food processor, then sit on top of a square of muslin and then gather up the edges and tie securely with string and pop it into the pan, tying it to the handle so it doesn’t bob about too much.
  3. Next finely slice the lime halves into the thinnest strips you can manage and pop them into the pan to soak overnight – they’re pretty tough so it’s worth doing this to make your marmalade softer to eat.

  4. The next day bring the pan to the boil with the lid on, then turn the hob down to the lowest setting and allow to simmer for two hours. Your kitchen will smell of zesty citrus.

  5. Meanwhile, pop your sugar into an ovenproof bowl and warm up in a low oven. Wash your jam jars in hot soapy water, rinse with hot water then air dry in the oven.

  6. Remove the muslin wrapped lime innards from the pan, squeezing gently to remove any excess juice. Add the warmed sugar and dissolve over a low heat, then turn the heat up until the liquid churns up into a rolling boil. Take your jars out of the oven and place onto a wooden board. Pour approx one teaspoon of gin into the bottom of each jar.

  7. Keep the rolling boil up until you reach setting point. This can take 5 minutes, but always seems to take me more like 20 mins. Keep checking by plunging a wooden spoon into the marmalade, lifting out and twisting until the liquid runs off. If you’re left with a droplet that hangs stubbornly from the spoon like a flake without dripping, then you’ve reached setting point. Don’t fret, just keep boiling until it happens. Turn the heat off and push any scum that’s formed on the surface to the side with a metal spoon and then lift out and into a dish. (I like to spread this on toast later)

  8. Ladle the marmalade into a jug and pour into the jars and fill to just under the brim and then seal with lids. Allow to cool completely before labelling.

Recipe Notes

It’s much easier to process the limes if they’re room temperature. If they’re straight out of the fridge they’ll be tougher and won’t yield as much juice. You can pop them in a bowl of warm water to soften them if you’re in a hurry.

If you want a more detailed breakdown of how to make marmalade read my post: Seville Orange Marmalade

gin & limemarmalade

Follow my Preserves board on Pinterest for loads more jamspiration!

Filed Under: 1 Featured Posts, Christmas, Gifts, Preserves Tagged With: edible gifts, gin, lime, marmalade

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Comments

  1. Urvashi says

    November 22, 2015 at 6:39 pm

    It was over preserves that we first met in person and boy this one is a bloody marvellous idea! THIS is what I want for breakfast everyday on a croissant with my Rave Coffee flat white. Oh my oh my oh my!

    • Katie Bryson says

      November 22, 2015 at 8:53 pm

      hehehe yes of course i’d forgotten that Urvashi!!! Yep this marmalade is pretty much THE best way to kick off a day… i haven’t had it on a croissant yet but I will… be sure of that!!!!! xxxx

      • Norma Fearns says

        November 16, 2016 at 12:55 am

        This looks really good i sqeezed limes but having great difficlty scarping membranes for the halves any ideas what did yoou use?

        • Katie Bryson says

          November 16, 2016 at 11:46 am

          It’s fiddly isn’t it – I used teaspoons!

          • Sian Wood says

            December 16, 2016 at 4:15 pm

            5 stars
            I made this marmalade recently for gifts.. and I love it. I found scraping the membranes out of the limes was really easy if you turn the skins inside out to do – so the inside was on the outside. It really was a doddle like this.

          • Katie Bryson says

            December 16, 2016 at 4:28 pm

            ooh great tip thanks for sharing Sian!

        • Lizzie says

          December 16, 2020 at 2:52 pm

          I did the same as Siân Wood and turned them inside out so that you can peel the membranes off like peeling an orange. It was easy. I also used scissors to finely chop the peel which is much quicker.

          • Katie Bryson says

            January 5, 2022 at 7:33 pm

            That is such a top tip – thanks!

      • Andrea says

        December 2, 2016 at 12:20 pm

        What type of sugar is used? Jam sugar or standard granulated?

        • Katie Bryson says

          December 2, 2016 at 1:14 pm

          I prefer to use granulated sugar Andrea 🙂

      • Louise says

        April 30, 2017 at 9:47 am

        How long does this last? When jarred?

        • Katie Bryson says

          May 1, 2017 at 8:29 am

          It should last for a year in a cool, dark place. Somehow I’ve not been able to keep mine for very long though as I just can’t resist it!

  2. Jo of Jo's Kitchen says

    November 22, 2015 at 9:28 pm

    Gin is amazing and what a great way to use it. I would love to receive one of these for my Christmas present

    • Katie Bryson says

      November 23, 2015 at 8:39 pm

      Thanks Jo!

  3. samantha rickelton says

    November 22, 2015 at 10:09 pm

    I really wanted to make my own Seville Orange marmalade a few years ago but couldn’t get my hands on Seville Oranges ANYWHERE! This seems like such a good alternative.

    • Katie Bryson says

      November 23, 2015 at 8:37 pm

      You should def have a try of this Sam… Seville marmalade is delicious but the season is pretty short so you have to be on the case! Limes are always in the shops… as is gin 😉

      • Jan says

        August 15, 2019 at 10:06 am

        If I use a larger , do I need to increase the Jin

        • Katie Bryson says

          January 5, 2022 at 7:49 pm

          yes put a little more gin in!

  4. Jacqueline Meldrum says

    November 22, 2015 at 11:18 pm

    I would never have thought of that Katie. It’s so preey, such a great gift.

    • Katie Bryson says

      November 23, 2015 at 8:34 pm

      Thanks Jac… I must have gin on the brain 😉

  5. Jan says

    November 23, 2015 at 6:18 am

    Oh what a great idea! I’m loving those tiny jars too #want

    • Katie Bryson says

      November 23, 2015 at 8:34 pm

      I’m addicted to buying these jars Jan… it’s a compulsion!

  6. Dom says

    November 23, 2015 at 9:13 am

    I’m so rubbish at making Christmas gifts but I always think it’s such a great idea… these gin marmalades are pretty awesome I must say. I would be glad to receive a jar!

    • Katie Bryson says

      November 23, 2015 at 8:33 pm

      Thanks Dom… it is quite a bit of effort but it’s worth it!

  7. nicole (thespicetrain.com) says

    November 23, 2015 at 3:43 pm

    I love gin but it never occurred to me to add it to marmalade, what an incredibly cool idea! I have to give this a try. Thank you for sharing, Katie!

    • Katie Bryson says

      November 23, 2015 at 8:31 pm

      Thanks Nicole! What can I say… any excuse and I get the gin out!

      • nicole (thespicetrain.com) says

        November 23, 2015 at 8:36 pm

        Love that motto! 🙂

  8. Elizabeth says

    November 25, 2015 at 10:14 am

    Oh gosh this sounds amazing! Great day out too! 🙂

    • Katie Bryson says

      November 28, 2015 at 8:52 am

      It was a lot of fun Elizabeth!

  9. Louise Reynolds says

    June 20, 2016 at 10:52 am

    I just made this marmelade and as you say, it’s a lot of work. But well worth it. Really spectacular flavour and destined to become a favourite in this house!

    • Katie Bryson says

      June 21, 2016 at 11:03 am

      Glad you enjoyed the marmalade Louise… it’s one of my favourites. Yes a lot of effort, but very satisfying all the same!

  10. Alison Crossley says

    July 20, 2016 at 11:13 am

    Hi
    I love the is pretty marmalade!
    Can I use normal Gordon’s GIn or is a lot of the yummyness in the artisanal gin flavours??

    • Katie Bryson says

      July 20, 2016 at 12:08 pm

      You can use any gin you like!!!

  11. Becca Barnes says

    August 18, 2016 at 6:31 pm

    Gin marmalade – my other half would go mad for this. Maybe when we have a few more pennies in so we can splash out on something new…
    Have never tried the Poetic License Northern Dry Gin! Feel like we’ve let ourselves down a bit here. Perhaps that might be the winner for the marmalade 😉

    Lovely to have “met” you – will be snooping round the rest of your blog. Such beautiful photography!
    Becca Barnes
    http://www.mytwoblackdogs.com

    • Katie Bryson says

      August 19, 2016 at 7:14 am

      Thanks Becca, how lovely of you to pop by!!! I’ll be snooping around your blog right back 🙂 xxx

  12. Victoria says

    September 30, 2016 at 3:48 pm

    Hi
    When i put the muslin wrapped lime bits into the pot and tie it to the side, am i actually putting them in the water, or am i hanging them above the water?
    Thanks!

    • Katie Bryson says

      October 1, 2016 at 11:41 am

      They need to be in the water so they infuse 🙂

  13. Sharon Spencer says

    October 22, 2016 at 11:46 am

    Hi Katie – I’ve just made this marmalade and it was worth all the effort but is it ready to eat or does it need to ‘sit’ for any length of time?

    Thanks

    Sharon

    • Katie Bryson says

      October 22, 2016 at 11:56 am

      You can eat it straight away!!!!!! Get that bread in the toaster quick-smart 😉

  14. Heather says

    October 23, 2016 at 4:41 pm

    4 stars
    Just curious, how long does this marmalade last? I’m assuming it’d be eaten quickly lol but just a rough estimate to put a best before date on the jar?

    • Katie Bryson says

      October 24, 2016 at 7:27 am

      I’ve still got a jar from last year and it’s fine! I’d say a year is fine 🙂

  15. Gillian Blake says

    October 23, 2016 at 8:21 pm

    5 stars
    This looks fab. Planning to make some as Christmas gifts. How long does it keep? Does it need to be kept in fridge before the jar is first opened? Thanks

    • Katie Bryson says

      October 24, 2016 at 7:28 am

      It’ll keep for a year at least! You only need to store it in the fridge once it’s been opened 🙂

  16. Hcopterj says

    October 30, 2016 at 7:35 am

    5 stars
    Sounds wonderful . Going to make it for Christmas pressies for my gin loving girlfriends

    How long does it last if unopened and how long after opened, although don’t think that will be a problem as it will be eaten straight away!

    • Katie Bryson says

      October 31, 2016 at 7:48 am

      Unopened you can store it for up to a year, once opened keep it in the fridge and it should last a good few weeks – or at least as long as it takes to eat it!

  17. Celia Marsh says

    November 12, 2016 at 4:01 pm

    5 stars
    This sounds amazing! Just one question though – do you need to stir the pots to incorporate the gin throughout before it sets?

    • Katie Bryson says

      November 13, 2016 at 4:01 pm

      Hi Celia – no need to stir!

  18. Penny says

    November 13, 2016 at 8:46 pm

    Hi sounds amazing I will be making some of this as Christmas gifts! Can you please tell me when do you add the lime strips to the jam?

    • Katie Bryson says

      November 14, 2016 at 2:21 pm

      Thanks Penny! The lime strips are added at Step 3 of the recipe – have fun!

      • Penny says

        December 16, 2016 at 9:27 pm

        5 stars
        Hi Katie
        Made a batch of the marmalade today my kitchen smells amazing! Planning to give as Christmas gifts had a little bit left over so had some on toast for my breakfast really yummy.
        Thanks

        • Katie Bryson says

          December 19, 2016 at 10:10 am

          Nice one Penny – it’s very important to save at least a jar for yourself!!!!

    • Andrea says

      December 16, 2016 at 3:59 pm

      4 stars
      The lime strips need to be added 24 hours before you start the heating process

  19. Jess says

    November 21, 2016 at 4:33 pm

    Does it matter what jars I use? I’ve just got some glass jam jar looking ones? Would the jars make a difference in how long the marmalade would last for?

    • Katie Bryson says

      November 22, 2016 at 10:13 am

      You can use whatever glass jars you like, as long as you wash them thoroughly in hot soapy water and rinse them so they’re spotless. If you can get hold of new lids that’ll help keep the marmalade longer – you’ll find them in Lakeland/Amazon.

  20. Sian Wood says

    November 23, 2016 at 9:59 am

    OOh, I am definitely going to try this! Sounds divine, thank you!

    I can only see 8oz jars on Amazon, which I think are too big. I think 135ml would be approx 5oz.. any other suggestions where to get some please?

    Many thanks

    • Katie Bryson says

      November 23, 2016 at 10:27 am

      Try Lakeland or Steamer Trading 🙂

    • Sian Wood says

      November 23, 2016 at 11:30 am

      I found loads on Ebay . . .amazing selection! Many thanks.. am ordering today to try and make it this weekend!

      • Katie Bryson says

        November 25, 2016 at 3:00 pm

        Nice one!

  21. Rosy says

    December 4, 2016 at 12:36 pm

    4 stars
    Hi, quick question, when do you add the gin? Can’t see it in the recipe….
    thanks!

    • Katie Bryson says

      December 5, 2016 at 9:42 am

      Hi Rosy… it’s there in step 6… you put it in the bottom of the jars before you add the marmalade 🙂

  22. Raj says

    December 18, 2016 at 5:30 pm

    4 stars
    Hi Katie, can I use oranges instead of limes and if so do I use the same quantity?
    Thanks.

    • Katie Bryson says

      December 19, 2016 at 10:09 am

      Yes that’s fine Raj… just use the same quantity of oranges 🙂

  23. Kathryn says

    December 21, 2016 at 2:19 am

    5 stars
    Oh my days, just spent the evening finishing off making some of this for Xmas presents! Completely under estimated how much this recipe makes… Such a shame, I’ll have to eat the rest myself… 😀

    Thanks for the recipe!

    • Katie Bryson says

      December 21, 2016 at 1:49 pm

      hehehehe what a shame kathryn!!!!!

  24. Amanda Riley says

    February 20, 2017 at 3:47 am

    Recipe sounds fabulous ! Just wondering if you could use tonic water instead of tap water. Thinking it may give it a real G&T flavour ! Any thoughts ?

    • Katie Bryson says

      February 23, 2017 at 10:01 am

      Oooh now there’s a thought… I’m wondering if the sugar content of the tonic would then affect how much sugar you’d have to put in the recipe. It’s an interesting idea to experiment with though!

  25. Jenna says

    May 13, 2017 at 7:00 pm

    Does the gin not evaporate straight out of the jars if they are straight out of the oven or do you need to let them cool?

    • Katie Bryson says

      May 15, 2017 at 10:44 am

      No you still get that lovely hit of flavour!

  26. Lucy Jane says

    September 7, 2017 at 10:02 pm

    Oh dear I messed up – the marmalade won’t set and it slightly bitter. What shall I do?

    • Katie Bryson says

      September 11, 2017 at 10:52 am

      If you re-boil it until it sets that usually works!

  27. Alexa says

    October 1, 2017 at 12:16 pm

    5 stars
    Not the easiest marmalade to make but oh SO worth it, Thank you for sharing this recipe. I LOVE it!

    • Katie Bryson says

      October 2, 2017 at 1:22 pm

      heheheh yup it’s quite a lot of effort, but well worth the bother!!!!

  28. Heather says

    October 28, 2017 at 8:14 pm

    I bought the slightly bigger Ball Mason Jars. They still use the same lids though. How would you seal them to make sure you can keep it for a year? Can you just screw the lids on and wait for them to cool or should I put wax paper in before screwing the lid on?

    I’m making presents so I want them to last. Can’t wait to try this!

    • Katie Bryson says

      October 30, 2017 at 12:32 pm

      As long as you’ve sterilised the jars they’ll be fine just sealed with the lids that come with them 🙂

  29. Jane says

    October 29, 2017 at 9:58 pm

    5 stars
    Hi katie so gave them a go tonight my first time gonna guve a xmas gifts nit sure if they set right? Took ages fingers crossed i may have to try one just to make sure he he. Great idea many thanks jane ☺

    • Katie Bryson says

      October 30, 2017 at 12:33 pm

      Reaching setting point can feel like forever, but just keep going and don’t lose faith! Hope you like the finished result xxx

  30. Claire says

    November 9, 2017 at 9:13 am

    5 stars
    I’ve just tried this recipe and made marmalade for the first time! It looks fab, tastes delicious and aside from a longer setting time which seemed to take forever, was pretty easy to make!
    Turning the limes inside out to remove membranes is a good top tip!

  31. Bev says

    November 10, 2017 at 6:26 pm

    If you put the gin in the bottom of the jar before pouring in the marmelade, does the flavour permeate through? Going to try to make this this weekend. Looks lovely.

    • Katie Bryson says

      November 15, 2017 at 1:30 pm

      It does indeed! Hope it went well 🙂

  32. Sarah says

    November 15, 2017 at 1:17 pm

    Hiya. I LOVE the sound of this and seriously contemplating making it as Christmas gifts for friends and family. However…i wanted to try the recipe out before I made such a massive batch. I’m worried dividing the recipe down enough to make one jar or 2 wouldn’t work. Have you tried making less and if so what’s the smallest amount you’d recommend. Thanks

    • Katie Bryson says

      November 15, 2017 at 1:32 pm

      Hi Sarah, as long as you calculate the quantities according to the original recipe you’ll be fine. Maybe halving it would be a good place to start as I only used really tiny jars for mine. The benefit of making a smaller batch is that it will set a lot quicker! Let me know how it goes 🙂

      • Sarah says

        November 15, 2017 at 1:43 pm

        Fab!!! I’ll definitely give it a go then. Oh sorry one more question. Do you need a special pan to make it in…like a jam pan? Sorry for all the questions

        • Katie Bryson says

          November 15, 2017 at 1:50 pm

          No not at all… it depends how much you’re making, but a large pan is a good idea as when it’s boiling it does rise up a bit!

          • Sarah says

            November 15, 2017 at 2:21 pm

            Thank you! This is my first time trying to make marmalade (or anything similar like jam!) so im a little apprehensive!
            I’ve got a deep pasta pan that I no longer use, do you think that would work, obviously without the strainer part in it

          • Katie Bryson says

            November 15, 2017 at 2:57 pm

            sounds ideal Sarah!

          • Sarah says

            November 27, 2017 at 3:20 pm

            5 stars
            Well I finally got round to making it….wow it’s AMAZING! I actually made a quarter of the amount and it made 2 and 1/3 jars (the 1/3rd jar is going to be quite ginny!!!)
            I can’t get over how tasty it is. I’ll now be buying some fancy jars and everyone will be getting a jar as part of their Christmas Christmas!

          • Katie Bryson says

            November 29, 2017 at 4:14 pm

            I bet the ginny jar will be delicious!!!!

  33. Esther says

    December 6, 2017 at 8:18 pm

    I tried to make this and I messed up big time! I must have done something wrong at the rolling boil step as it burnt 🙁

    • Katie Bryson says

      December 15, 2017 at 2:03 pm

      Oh no! Sorry to hear that Esther! You have to keep a really really close eye on it when you’re at the rolling boil stage. Hope it works out if you make it again, as it’s really worth the effort!

    • Sarah says

      December 18, 2017 at 1:54 pm

      This just happened to me…i decided to make the full batch, after a successful quarter sized batch, and it took forever to get to the setting point. When it finally got there it’s was SO dark ☹ I had hoped maybe it wasn’t THAT bad but now looking at the jars it looks like I made lime tar (you can’t even see though it when help up to a light)
      So I’ll be back to juicing another load of limes tonight, keeps me out of trouble i guess (and i think I may just make 4 smaller batches instead of all in one go!)

      • Katie Bryson says

        December 18, 2017 at 3:06 pm

        Oh no I’m sorry to hear that Sarah! I think a smaller batch sounds like a better idea in that case. I’ll make the recipe again in a smaller amount and adjust it on here when I get the chance. Don’t like the idea of people wasting their time and effort. Have a great Christmas. xxxx

        • Sarah says

          December 18, 2017 at 3:12 pm

          I think it was just me having an off day! I shall be a master at chopping fine slivers of lime soon, its one way to drastically improve my knife skills.
          Have a brilliant Christmas yourself x

      • Gwynn Smith says

        July 30, 2023 at 3:33 pm

        I had the same problem, I must have had it on a rolling boil for an hour and as a result the sugar burnt and my marmalade has a distinct amber colour, it has sort of set, but doesn’t look any where as nice in my jars. If it doesn’t set properly I will use it as ice cream sauce and maybe chop some chillis into and use it as a glacé for chicken. Wish I knew where I went wrong

  34. Jeremy Parsons says

    March 17, 2018 at 12:08 am

    If I wanted to add a little tonic taste to it how would you think I would do that. Use some tonic water or is there a quinine flavor agent?

    • Katie Bryson says

      March 27, 2018 at 11:13 am

      I guess you could create a syrup using tonic water? My first thought would be to pop some in a pan with some caster sugar and reduce it down and see how it tastes… let me know if you try it!

  35. Heather Scott says

    July 31, 2018 at 10:12 am

    What an interesting idea! I would have never of thought to put Gin in a Marmalade. I’ve put Gin in marshmallows etc but never a preserve.

    • Katie Bryson says

      August 7, 2018 at 4:20 pm

      Ooooh it’s definitely worth a try!

  36. Danielle says

    September 26, 2018 at 1:38 pm

    Hi. I’ve followed the recipe and the marmalade tastes great. How long does it take to set in the jars as it’s still abit runny? Is that normal? I decanted like 30 mins ago. Do I need to reboil or will it set in my jars? I did the wrinkle test on a cold plate and there were definitely wrinkles!

    • Katie Bryson says

      October 2, 2018 at 11:24 am

      If it’s passed the wrinkle test then I’m sure it’ll be fine. If you have any issues, just reboil it.

  37. Joanna Jones says

    November 12, 2018 at 2:55 pm

    5 stars
    Hi ya Katie,

    Planning on making these for Christmas presents this year, I have a question I’d like to put the jam in to bigger jars of 240mls, will this work? Also does the gin just mix in once the jam is poured on top or do you have to give it a stir before putting the lid on??i know these are probably silly questions but any help would be fab thank you x

    • Katie Bryson says

      April 18, 2019 at 9:39 am

      Hi Jo, sorry not to have answered sooner… you don’t need to mix the gin in and bigger jars are fine! xxx

  38. Charlotte Baldwin says

    November 30, 2018 at 3:47 pm

    5 stars
    Hi just wondering if you have to put the gin in the bottom or if you can put it straight into the marmalade? I’m making teeny jars for my book club/gin club/what ever else club we can think off – so thinking it might be easier than putting a tiny bit in each. Many thanks Charlotte

    • Katie Bryson says

      April 18, 2019 at 9:38 am

      I’m not sure you’d get the same flavour from the gin as it would probably evaporate with the heat in the pan…

    • Rachel says

      December 19, 2020 at 3:59 pm

      Just had to post as I’ve been meaning to make this for over four years! The beautiful Ball jars I bought to our new house four years ago finally came out today. I’ve never made marmalade before – it’s looking promising! Waiting for them to cool down now – fingers crossed!!

      • Katie Bryson says

        January 5, 2022 at 7:32 pm

        Oooh I hope you weren’t disappointed!!!!!

  39. Cassie says

    December 11, 2018 at 9:30 pm

    Oh my! We made this at the weekend – Too delicious! I may have licked the plate after finishing my toast. Making our second batch already!

  40. Kayleigh says

    January 11, 2019 at 11:57 am

    5 stars
    I made this as a Christmas gift for family members, I was a little nervous as I’ve never made Jam or Marmalade before but it was an absolute success. Everyone who has tried it loves it. It made 6 x 300ml jars, but these were not filled all the way to the brim. It’s great on croissants and homemade bread, thank you for sharing it has inspired other members of my family to also make edible gifts for Christmas and birthdays. Love it 🙂

  41. Kayleigh says

    February 24, 2019 at 3:23 am

    5 stars
    I thought I’d left a comment before but it doesn’t seem to be here and I’m back looking for the recipe so I can add it to my new recipe book of homemade goodies. I made a big batch of this Christmas just gone for all my family and they all hovered it up. My boyfriends parents got some, his siblings, my siblings and our grandparents. There wasn’t much left for us to try but we did get to try a little from a gift we’d given away and it is well worth the hype. Thank you so much, it went down really well in a goodybag gift of homemade treats. 🙂 I look forward to making it again

    • Katie Bryson says

      April 18, 2019 at 9:36 am

      That’s great to hear Kayleigh – so glad it was a success!

  42. Dianne says

    July 20, 2019 at 1:46 am

    I didn’t have any success with recipe. I wouldn’t set and by 15 minutes is was the iCloud of toffee.

    • Katie Bryson says

      January 5, 2022 at 7:50 pm

      I’m sorry to hear that!

  43. Erica says

    October 28, 2019 at 11:46 am

    5 stars
    Hi Katie,
    Looking forward to trying this out next week!
    Could I just ask, as Google isn’t really helping, roughly how many limes are needed for 675g? Of course, I know they come in different sizes, but a rough guide would be helpful. Unfortunately when ordering food deliveries I can only specify amounts not weights. Sigh.
    Thanks in advance 🙂

  44. Kte says

    November 12, 2019 at 5:59 pm

    Hello! Very excited to make this for Christmas presents. Could I times the ingredients by 1.5 or 2 or is it better to make 2 batches. Thanks a lot x

    • Katie Bryson says

      January 5, 2022 at 7:47 pm

      It’s better to make two batches. Whenever I increase the amounts with preserves it takes AGES to reach setting point and is really stressful!

  45. Melissa says

    December 2, 2019 at 2:52 pm

    Hi! Lovely recipe but I’m a little worried you don’t have to refrigerate these or use the canning process? Is that because of the gin/alcohol? I just want to make sure since they’ll be given as gifts.

    • Katie Bryson says

      January 5, 2022 at 7:45 pm

      You only need to refrigerate the marmalade once you open the jar. Once the marmalade is the sterile jar and sealed it should keep for up to 12 months. This is the British way of preserving.

  46. Lydia says

    September 9, 2020 at 2:48 pm

    Hi I will being making a batch this week. No mention of waterbath to seal. Am I to assume just apply a new snap lid and ring, and that’s it?

    • Katie Bryson says

      January 5, 2022 at 7:35 pm

      I don’t bother with the waterbath and just use a fresh lid every time.

  47. Robin Salapek says

    November 27, 2020 at 5:51 pm

    I made and it taste bitter . From too many rines. ?

    • Katie Bryson says

      January 5, 2022 at 7:34 pm

      I’m sorry it tasted bitter… it should be the perfect balance of sweet and sour. Maybe double check your sugar content and reduce the amount of peel?

  48. Becca Casey says

    November 29, 2020 at 9:00 pm

    This was sooooo good. Definitely not the easiest, but to echo so many above, so worth it. I tried the spoon method of scraping out the membranes, to no avail. Instead I used my thumb nail to sort of peel it out as if i was peeling the lime from the inside out. So enjoyable and therapeutic to make. Thank you!

    • Katie Bryson says

      January 5, 2022 at 7:33 pm

      Glad you like it!!! Yes it’s quite a fiddle isn’t it, but def worth it!

  49. Katie says

    February 10, 2021 at 9:56 am

    Stumbled across your recipe while I was looking for a marmalade one,I had some limes so the limes have been soaking over night. I have a lemon gin to use fingers crossed it works. The jars I have hold 196ml would you still use a teaspoon of gin or a little more.

    • Katie Bryson says

      January 5, 2022 at 7:31 pm

      Yum I bet lemon gin tastes fantastic. I say a teaspoon – but a hearty splash would be fine too 😉

  50. Julia says

    October 26, 2021 at 8:31 am

    I have lost quite a bit of water during the boiling part, is this okay? It’s reduced by half I’d say

    • Katie Bryson says

      January 5, 2022 at 7:26 pm

      As long as you’ve reached setting point it’s fine…

  51. Lynne says

    July 25, 2023 at 9:32 am

    5 stars
    I’ve never made preserves before, and I’m so pleased I picked a winning recipe for my first attempt.

    Lime and gin marmalade is sensational, and I can’t stop eating it – it is labour intensive, but worth it. Mine took 40 minutes to reach setting point, and being my first attempt, I was a little concerned, but kept going till I got that thick flaky blade of jam on the rim of my spoon.

    Love it on toast, love it by the spoonful, and it’s very delicious to taste test with a little leftover cream. I will make this again and again.

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I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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