Using a vegetable peeler, remove the colored part of the fruit peels. Cut rinds into thin strips, 1 inch long. Place rinds in a Dutch oven.

Add water and bring to a boil. Cover and reduce heat. Simmer for 20 minutes, stirring occasionally.

Remove the white pith from the fruit. Cut fruit into segments, discarding the membranes and seeds. Chop the pulp, reserving the juice. Stir the fruit and juice into the peel mixture.

Add pectin and sugar. Over high heat bring to a rolling boil, stirring constantly. Reduce heat and simmer for 10 minutes.

Skim off foam and ladle hot mixture into hot jam jars, leaving a 1/4-inch head space. Wipe rims and add lids.

Place jars into a canner filled with simmering hot water. *Be sure that the jars are completely submersed. Bring to a boil and process for 10 minutes.

Remove jars and let them sit for 24 hours before moving.