Marmalade - removing inside of Limes?

It is that time of year when we all make our Marmalade and I was wondering... for those of you who make Lemon and Lime (or just Lime) Marmalade, do you scrape out the inside of the Limes after juicing and before slicing them?

If you do scrape out the innards, how do you manage it?

The reason I ask is that my recipe says to follow the method used for Seville Marmalade which is along the lines of halve, juice and strain, scrape membranes and reserve, slice peels and soak. The innards, pips and some chopped Lemon go in a muslin and are simmered with all the sliced peels.

Lemons separate nicely too but Limes really don't want to play ball in the same way. If you don't separate then you end up with the tough membranes in the Marmalade which make it cloudy and do not really break down. If you do try to scrape the Limes it is a LOT of hard work with a thin teaspoon to work down a side between the peel and pith. The end result is a wonderful clear Marmalade but gives me a fair bit of discomfort in my hands for a day afterwards.

So... Limes. To separate or not to separate?