Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 sm Rangpur limes
5 Lemons
4 1/2 c Sugar (2 1/4 lbs)

Makes about 6 half-pints. Wash and remove the seeds of the limes and
lemons and put fruits through a food chopper or cut in small pieces.
Measure the pulp and add 3 cups of water for each cup of pulp; let
stand overnight. The next morning, boil the mixture, uncovered, in a
preserving kettle about 20 minutes. Remove mixture to a bowl, cover
and let stand again overnight The next morning, measure citrus
mixture. Cooking batches of only 4 to 6 cups of fruit at a time,
measure out 3/4 cup of sugar for each cup of fruit and combine fruit
and sugar in a preserving kettle. Bring mixture slowly to a boil,
stirring frequently until sugar has dissolved. Then boil rapidly for
about 20 minutes until jellying point is reached. Test for jellying
point with a jelly thermometer which should read 200 to 222 F, or
with a spoon which, when dipped into mixture, has 2 drops form along
the edge, come together and fall as 1 drop. Ladle into hot,
sterilized jars and seal immediately.

To seal: Fill to within 1/2-inch head room, being sure to first wipe
the rim and threads of the jars with a hot damp cloth to remove all
particles of food, seeds or spices. While contents are hot, cover
with a 1/8-inch layer of paraffin. When paraffin has set, add
another layer of melted paraffin, tilting and rotating the jar to
sea/l completely. Jams and Jellies ~ 1975

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