No-Cook Limequat Marmalade

Like kumquats, limequats can be eaten rind and all, and either fruit works in this no-cook recipe. The resulting marmalade is juicy, with a nice balance of sweet and tart. We love it on a toasted English muffin that has been spread with a mild fresh cheese, such as ricotta.

  • Prep:
  • Total Time:
  • Yield: Makes about 1 pint
No-Cook Limequat Marmalade

Source: Martha Stewart Living, May 2013


  • 1 pound limequats (about 21), washed well and cut into small wedges
  • 1 cup sugar


  1. Stir together limequats and sugar in a bowl until limequats are thoroughly coated, then transfer to a 1 1/2-pint glass canning jar. Seal jar and let sit at room temperature 8 hours, turning jar upside down and shaking occasionally.

Cook's Notes

Marmalade can be stored in the refrigerator up to 1 week.


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