Wash and dry the fruit before slicing.
Put the sliced fruit and 2,75 litres of water into a large, heavy-based pan and bring to the boil.
Cook until the fruit is tender (approximately 20 minutes).
Remove from the heat and allow it to stand, covered, for at least six hours or overnight.
Strain the fruit and reserve the liquid.
Place the fruit back into the pan and add enough water to the reserved liquid to make up 2,75 litres.
Add it to the fruit.
Heat the mixture until it reaches boiling point.
Remove from the heat and add the sugar, stirring until it has dissolved completely.
Bring the mixture back to the boil and cook rapidly until the marmalade reaches setting point.
Add the salt, remove the preserve from the heat and allow it to stand for 15 minutes.
Pour into dry, hot (sterilised) jars.
Allow the marmalade to cool a little before sealing with hot wax and screwing on the lids tightly.
Label and date the jars and store until required.
Lime marmalade is always a little cloudy.
It benefits from ageing for about two weeks before using.
Makes about 5 jars.
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