3 pounds (about 1 large Persian limes, peeled, zest cut into thin
strips 2 inches long
9 cups water
6 pounds (13-1/2 cups) sugar
Cut the peeled limes in half and squeeze the juice. Set the juice
Scrape the pulp and seeds from the lime halves. Place in a
cheesecloth bag. Place the cheesecloth bag, zest, juice, and water
in a 6-quart saucepan, then cover them and soak overnight, or for
about 8 hours.
Bring the water mixture to a boil and cook about 2 hours, until the
peels are soft. Remove the cheesecloth bag. Add the sugar to the pan
and stir to dissolve. Boil, stirring often, until a cooking
thermometer reaches 220 degrees F.
Ladle into clean jars, leaving 1/4 inch of headspace. Cap and seal.
Process for 10 minutes in a boiling-water-bath canner. Adjust for
altitude, if necessary.
Yield: 10 pints