Categories: Condiment, Preserve 
      Yield: 6 servings 
  
     12 sm Rangpur limes                   4 1/2 c  Sugar (2 1/4 lbs) 
      5    Lemons                          
  
  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