Remove rind
from limes, cut rind into thin strips. Remove and reserve pith from
limes; chop lime flesh coarsely, reserve seeds. Tie pith and seeds in
piece of muslin. Combine rind, lime flesh, muslin bag and the water in
large saucepan; bring to a boil. Reduce heat; simmer, covered, about 1
hour or until rind is soft. Discard muslin bag.
Measure fruit
mixture, allow 165g 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 35 minutes or
until marmalade jells when tested. Stir in figs. Pour hot marmalade into
hot sterilized jars; seal while hot.
