Blood Lime Marmalade


blood lime marmalade

I’m on another “lime rampage”. However, these are not the regular green limes that I absolutely love to cook and experiment with in the kitchen. You see, a few weeks ago I was minding my own business, doing some grocery shopping. In my midst I saw a haul of new fruits labelled “organic blood limes“. I’m not one to turn away from such things. Especially if it involves some kind of citrus!  I’d love to paint a picture and tell you I was at some local farmers market.  And that it was a sunny winters day. And that a lovely farmer explained what these organic blood limes were… But alas no. I was in the middle of a very busy Sydney shopping centre on a Thursday night.  On a whim, I picked up my shiny plastic box and off I went to pay.

blood limes

A little late night googling and some conflicting internet research later, I found some information about these precious little fruits. They are hybrid citrus fruit developed by the Australian CSIRO. It’s a cross between an Australian finger lime and the Ellendale mandarin (to further confuse things-this mandarin is also a hybrid fruit-a cross between an orange and a mandarin!). There’s a whole of cross breeding going on here!  Phew!  They look like a large unripened, dark olive.  And, you’re probably curious about the taste. Blood limes are quite acidic and have a “crisp and clean” taste.  And they smell very mandarin-ey (ok that’s not really a word). My next concern was cooking with them. I found a recipe for a salsa of sorts but that will have to wait for another blog post. I decided to do what I know best and that was to make a marmalade. I had visions of making a chunky marmalade-like the ones you make with cumquats. But the skins are not edible on these fruit. It didn’t matter in the end. The marmalade was a success. It was quite strong in the bitter department but in actually didn’t mind that. Even though it didn’t yield much I still managed to enjoy it on some morning toast for breakfast.  Be wary that I took a different approach in preparing the blood lime marmalade.  I sliced them in half and boiled them with the sugar syrup and then proceeded to mash them up using a potato masher.  This squeezed all the juicy citrus goodness out, leaving the tough leathery skins behind.  A little unconventional but a time saver.

blood limes


Blood Lime Marmalade Recipe
Prep time
Cook time
Total time
A recipe for marmalade using organic blood limes
  • 250 grams of organic blood limes
  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon of good quality vanilla extract
  1. Rinse the blood limes under cold running water, slice in half and set aside.
  2. Place the sugar, water and vanilla extract in a pot and cook over a medium heat until the sugar has fully disolved.
  3. Add the blood limes into the syrup, turn up the heat and bring the mixture to a boil.
  4. Once you have reached the boiling stage turn your heat down to a simmer and proceed to cook the mixture for approx 40-45 mins.
  5. Remove from the heat and using a potato masher squash the limes until all the flesh has been extracted.
  6. Renmove the pips and skins and store the marmalade in a sterilised jar.
  7. If you don't like any texture in your marmalade you can pass it through a fine sieve before storing it in jars.
Similar to my mandarin jam recipe you may choose to add a pinch of Greek mastic.



blood lime marmalade on toast