Wash and peel the fruit. Now cut the fruit peels into thin strips and add to a saucepan. Add cold water and simmer, covered, about 30 minutes or until tender. Drain the pot. Now remove the seeds and membrane from peeled fruit pulp. Cut into small pieces.
Combine the fruit peel and fruit pieces into saucepan, add 2 cups of boiling water and sugar. Boil rapidly over high heat, stirring frequently, until the temperature measures 8°F above the boiling point of water (220°F at sea level) for about 20 minutes.
Remove from heat and skim the top for impurities. Pour hot marmalade into hot, sterile jars, leaving ¼ inch headspace.
Make sure the rims of the jars are clean then add lids and process in a boiling water canner.
You’ll get about 3 or 4 half-pint jars. Note: Leave some of the white membrane because that’s where most of the pectin is located.