Squeeze juice from fruit.  Grind peels and pulp in food processor. {Or slice peels thinly by hand}


To the mixture of fruit and pulp add 3 cups of water for every cup of fruit

Limes are very strong and not very juicy.

Bring these ingredients to a boil in a non-reactive pan;
boil until the mixture is tender and reduced by half.

For each cup of this mixture, add 3/4 cup sugar.

Stir until all the sugar is dissolved and mixture reaches a rolling boil.

Reduce heat somewhat, keeping mixture boiling.
Stir occasionally. Test after 25 minutes.

Ladle into preheated, sterilized jars and cover marmalade with
melted paraffin wax to seal.