Lemon-Lime Marmalade - cooking recipe

Ingredients

3 1/2 cups citrus segments and juice (I used about 10 lemons and 4 limes to get to this amount, you could use any lemon to lime ratio that)
zest from all your citrus fruit
1 1/2 cups water
1/2 teaspoon baking soda
6 cups sugar, divided
1/2 teaspoon butter
1 (3 ounce) envelope liquid pectin

Preparation

Thoroughly wash all your citrus fruit and remove the zest with a vegetable peeler. Scrape as much of the pith as possible from each strip of peel with a very sharp knife and slice the zest into very small, thin pieces.
Place the prepared zest, water and baking soda in a nonreactive pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
In the meantime segment your zested citrus fruit by slicing off the ends of each fruit, standing it up on a cutting board and slicing off the pith. Then cut each fruit in half and cut between the membranes to free the segments. Place the segments in a 4-cup measuring cup and keep going until you have accumulated 3 1/2 cups of segments and juice.
Add the segments with juice and 1 cup of the sugar into the peel mixture. Cover and simmer for 20 minutes longer.
Stir in the remaining 5 cups of sugar and butter and bring to a full rolling boil, stirring constantly.
Quickly stir in the pectin and return to a full rolling boil, stirring constantly for 1 minute.
Remove from the heat and stir constantly for 6-8 minutes to evenly distribute the zest throughout the marmalade (if you skip this step you will end up with all of your zest floating to the top of your jars!).
Ladle quickly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes, adjusting for altitude.
The jars need to sit for 2 weeks before you taste to let the marmalade mellow and lose some of its bitterness. I usually get somewhere between 3 and 4 pints from this recipe!