•  3 1/2 c diced fruit ( @ 8-10 large lemons/limes) (pulp with juice only, no seeds; thin pieces of white membrane from inside of fruit OK, as it cooks down) (for mine, I used 5 lemons, 4 limes)
• Zest (peels) from fruit (get all you can using a zester tool, or preferably a veggie peeler; I think a zester gives pieces that are too small; make sure to get only the colored part of the rind!)
• 1 1/2 c water
• 1/2 tsp baking soda
• 6 c sugar
• 1/2 tsp butter
• 1 pouch liquid pectin (I used Certo)
•  (I added about 4 drops of green food color; yellow would be pretty, too! Without it, the mixture didn't have much color.)

Add chopped fruit, with juice, and 1 c of the sugar into peel mixture. Cover and simmer 20 minutes longer.

Measure 3 1/2 c of the fruit/peel mixture into a 6-8 qt (non reactive) pot. Stir in (use wooden spoon) remaining sugar and add the butter (it keeps the foam to a minimum, and won't spoil the canning  process due to small amount). Bring to a full rolling boil, stirring constantly.

QUICKLY stir in pectin. Return to a full rolling boil, stirring constantly, for 1 minute.

Remove from heat and skim off any foam (I didn't have any!). (Add color, if desired.)

Ladle quickly into sterilized jars, leaving 1/8 inch head space. Wipe rims, cover with lids and bands, and  BWB 10 minutes. Yields @ 4 pints. (Note: The marmalade will look runny at first. After about 12-24 hours canned, it will really thicken up!)

(originally posted by Tammi, modified by Elizabeth)