Combine lime slices and water in an 8 quart saucepan. Bring to a boil over
high heat. Reduce heat and simmer, uncovered for 45 minutes to an hour or
until peels are very soft. Measure cooked fruit and liquid in a heatproof
measuring cup. For every cup of fruit and liquid add one cup of sugar. Stir
in food coloring if desired. Bring to a boil and cook to jelly stage with a
candy thermometer. (220F, about 25 minutes) Stir occasionally. Skim off foam
if necessary. Immediately fill hot sterilized 1/2 pint jars, leaving 1/4"
head space. Wipe jar tops and threads clean. Place hot lids on hot jars and
apply screwbands. Process 5 minutes in boiling water bath. Yield 5 1/2 pints.
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NOTES : Process all jams and jellies in boiling water canner. Parafin and
older canning methods are not considered safe.
