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.

Martha Stewart Living, May 2013

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Recipe Summary

prep:
10 mins
total:
8 hrs 10 mins
Yield:
Makes about 1 pint
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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