Tunisian Lime Marmelade

Casseroles et claviers
Tunisian Lime Marmelade


This Tunisian lime marmelade has only two ingredients and with a little preparation it is easy to make. It makes a delicious toast or yogurt topping, or you can put it in jars with decorated labels for a lovely gift. You can also use this as a filling with a simple butter cookie sandwich or French macaroons.


1 kilogram lime (Tunisia, untreated if possible)
600 grams sugar
1 sterile gauze


1The day before, squeeze the juice of half the limes.
2Wash the other half in water.  Cut into thin slices, and then cut each slice into quarters.
3Remove seeds and place them in gauze, tie gauze with food string.
4Put the lime wedges, juice, and sugar in a large bowl and mix well. Place gauze with seeds in bowl. Cover and let rest overnight.
5The next day, put mixture from bowl, including gauze with the seeds, in a large saucepan.
6Cook over medium heat for 30 to 35 minutes while stirring constantly.
7The jam is ready when you pour a drop onto a clean plate and it freezes.
8Remove from heat and immediately put the jam into sterilized jars.
9Screw the lid on and let the jars cool upside down.
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