Slice
unpeeled limes thinly, remove and discard seeds. Combine limes in large
bowl with the water; cover, stand overnight. Transfer lime mixture to
large saucepan; bring to a boil. Reduce heat; simmer, covered about 1
hour or until rind is tender.
Measure fruit
mixture, allow 1 cup (220g) sugar to each cup of fruit mixture. Return
fruit mixture with sugar to pan; stir over heat, without boiling, until
sugar dissolves. Boil, uncovered, stirring occasionally, about 15
minutes or until marmalade jells when tested. Stir in ginger. Pour hot
marmalade into hot sterilized jars, seal while hot.
