Prepare 8 pint jars and lids, sterilizing properly, keep hot. Cut off stem and blossom ends. Cut the fruit into quarters, pick out and discard seeds. In a food processor, process fruit in 2 batches just until roughly chopped. Transfer to a large cooking pot; add sugar and liquid to just cover. Bring to a boil, stirring frequently to prevent sticking or scorching. Boil until a candy thermometer registers at 230F, about 20 minutes - be careful, this will pockety-pock out super hot blops of boiling marmalade and it hurts! Ladle the marmalade into the hot jars and lid, tightening just until resistance is met - do not over tighten.
The USDA has said for over 30 years that it is unsafe to can with jams, jellies and marmalades without processing in a boiling water bath. The method here could make someone very sick or kill them.