1.In a large saucepan, combine orange, lime and the water; bring to boil. Reduce heat; simmer, covered, about 1 hour or until fruit is soft.
2.In a large bowl, strain mixture through a fine cloth. Stand 3 hours or overnight until liquid stops dripping. Do not squeeze cloth; discard pulp.
3.Measure fruit liquid, allow 1 cup sugar for each cup of liquid. Return fruit liquid and sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to boil; boil rapidly, uncovered, without stirring, about 15 minutes or until jelly thickens. Sprinkle pectin over jelly; boil, uncovered, about 5 minutes or until jelly jells when tested.
4.Pour hot jelly into hot sterilised jars; seal immediately. Label and date jars when cold.