If your citrus is waxed, put it in a bowl or colander in the sink. Bring a kettle of water to a boil and just as soon as it boils, use that water to rinse the fruit.

Arrange the lemons and limes in a single layer in pot. Cover with the water and bring to a boil. Once the water boils, reduce the heat to medium and simmer for about 45 minutes. They are done when the rind can easily be pierced with a fork.

Remove the lemons and limes from the pot. Measure out 4 cups of the cooking water to use in the final cook.

Position a fine mesh sieve over a bowl. Hold the fruit over the sieve, cut them in half across their mid-section, the way you would a grapefruit. Using a spoon, scoop the interior flesh (membranes and all) out into the sieve. Remove the seeds and discard them. Put the seeded pulp into the bowl. Repeat with the remaining halves.

Once all the pulp is in the bowl, turn your attention to the rinds. Cut each half into 4 wedges and then cut those wedges into thin strips.

Combine the citrus pulp, chopped rind, reserved water, and sugar in a pot that holds at least five quarts. Cover and let it sit over night.

Prepare a boiling water bath and 6-7 half pint jars.

Place the pot containing the citrus pulp, rinds, water, and sugar over high heat and bring to a boil. Cook at a controlled boil, stirring occasionally, for 30 to 35 minutes, until the volume in the pot has reduced by about half.

Monitor the temperature of the cooking fruit using an instant read thermometer. The marmalade is done when it reaches 220F. When it reaches that point, remove the pot from the heat. If desired, us the plate test to check for set at this point.

Funnel the marmalade into the prepared jars, leaving 1/2 inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.

When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortable handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.