Wash the fruits and cut in half crosswise, then into very thin half-moon slices.
Discard any seeds and add the slices to a large stainless steel pot.
Add water and bring the mixture to a boil, stirring often. Boil for 2-3 minutes.
Remove the mixture from the heat and stir in the sugar until it dissolves. Cover, and let it stand overnight at room temperature.
The next day, bring the mixture back to a boil over medium heat. Reduce heat to low and simmer uncovered for 2 1/2 hours, stirring from time to time.
Skim off any foam that forms on the top.
Cook the marmalade until it reaches 220 degrees. Test if the marmalade is ready, by placing a small amount on a plate and refrigerate it until it's cool, if it's neither runny nor hard, it's ready.
If the marmalade is too runny, continue cooking it, and if it's hard, add a bit more water.
When done cooking, stir in the extracts.
Pour the marmalade into clean hot mason jars and seal with the lids.
Chill in the refrigerator for 24-48 hours before using.