Halve and juice the limes, reserving lime halves. Place the juice in a glass jug. Cover with plastic wrap and store in the fridge.

Trim the narrow end from each reserved lime half. Place in a large bowl. Cover with warm water. Soak for 6 hours or overnight to soften. Drain.

Cut each lime half into quarters and thinly slice into 2mm-thick strips. Place the lime strips, lime juice and cold water in a heavy-based saucepan. Bring to boil over medium-high heat. Reduce heat to low. Cover and simmer for 50 minutes to 1 hour or until rind is tender.

Add the sugar and cook, stirring, for 10-15 minutes or until the sugar dissolves. Increase heat to medium-high. Boil, stirring often, using a metal spoon to remove any scum that rises to the surface, for 45-55 minutes or until marmalade jells when tested.

Spoon into sterilised jars. Store in a cool, dry place or the fridge once opened.

He also suggested once ready to add to jars to leave for approx 12 mins as it helps distribute the rind more evenly in the jar.