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6 Limes
3 lemons
Sugar - 3/4 cup to each cup fruit
Stainless steel or enamel saucepan

Squeeze juice from the fruit.

Grind the peels and pulp in a food processor. {Or slice peels very thinly by hand}. Limes are very strong and not very juicy, so, to the mixture of fruit and pulp add 3 cups of water for every cup of fruit

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 the boiled down mixture, add 3/4 cup sugar.

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

Reduce the heat somewhat, keeping the mixture boiling.

Stir occasionally. Test after 25 minutes.

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