Seville orange, key lime, Ceylon cinnamon marmalade:

From culinary hill


  • 4.5 cups agave
  • 2 Ceylon cinnamon sticks
  • 7 cups water
  • 4 key limes
  • 3 large Seville oranges



  • First, cut washed oranges and key limes in half crosswise, then into very thin half-moon slices. Discard any seeds. Place the sliced fruit along with their juices into a stainless steel pot.
  • Add water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the agave and cinnamon sticks. Cover and let stand overnight at room temperature.
  • The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for 2 hours. Turn heat up to medium and boil gently, stirring often, for another 30 minutes.
  • Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees
  • If you want to be doubly sure the marmalade is ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm–-neither runny nor hard–- it's ready. It will be a golden orange color. If the marmalade is runny, continue cooking it; if it's hard, just add a bit more water.
  • Pour the marmalade into clean hot mason jars. It may take 24-48 hours for the natural pectin to set up properly.

Seville Orange Key Lime Ceylon Cinnamon Marmalade









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    © 2020 by Courtnie's Cruthú .