Once the kids were asleep, I got to work washing the fruit, removing the seeds, and running it all through the food processor. One thing that is very nice about making marmalade is that the fruit contains plenty of natural pectin, so you don't have to add any. Just three ingredients: fruit, water, and sugar. I also learned from previous experience to wear gloves (nitrile) while handing all the fruit. The acidic juice will find its way into your eyes, and every little cut, nick, and scrape on your hands.
It took me until 1 am to finish. I wound up with enough pureed fruit to make three batches (12 pints). I sleepily cleaned up the kitchen (turns out I didn't do a very good job), and lumbered off to bed. The next morning, I had homemade marmalade on homemade bread with fresh squeezed grapefruit juice for breakfast. I was very pleasantly surprised with how well it came out. The calamondins really gave it a nice zing without making it too tart. I have found that jars of homemade preserves of homegrown fruit make great gifts, and I look forward to sharing this batch with many of my fruit-growing friends.