1-Start by washing and preparing your limes to ensure they’re clean and ready for slicing. This method uses the natural pectin from the peels, making it simple yet effective for home cooks.

2-On Day 1, thoroughly wash 2 pounds of limes and remove their blossom and stem ends to avoid any bitterness. Thinly slice the limes using a sharp knife or mandoline, then cut the slices into quarters; alternatively, quarter the limes and pulse them in a food processor until evenly chopped but not mushy. Combine the prepared limes with 8 cups of water in a container, cover, and let it sit for at least 6 hours or overnight to soften the peels and release natural pectin.

3-Day 2 Steps: Transfer the lime and water mixture to a large pot and bring it to a boil over medium-high heat. Boil the mixture uncovered for 40 minutes, or until the peels are soft, stirring occasionally to prevent sticking. Gradually add 6 cups of granulated sugar, stirring continuously until fully dissolved, then taste and add up to 1 more cup if needed. Remove from heat, cover, and let the mixture sit for several hours or overnight to further soften and release pectin.

4-Day 3 Steps: If you’re canning, prepare the jars and a water bath canner ahead of time. Reheat the lime mixture over high heat to a boil, stirring frequently to ensure even cooking. To test for doneness, perform the cold plate test: drop a small amount onto a chilled plate, refrigerate for 1 to 2 minutes, and check if a skin forms that wrinkles when nudged; or use a candy thermometer to reach 216 to 218 degrees Fahrenheit for a soft set.

5-Once ready, taste and add the juice of 1 to 2 fresh lemons to adjust tanginess as needed, and if desired, mix in a few drops of green food coloring for a brighter appearance. Remove from heat and let the mixture sit for 10 minutes to cool slightly and distribute the peels evenly. Stir the mixture and ladle it into jars, leaving 1/4 inch headspace for canning or 1 inch for freezing, then wipe the jar rims and seal with lids.

6-If canning, process the jars in a boiling water bath for 10 minutes (or 15 minutes if above 6,000 feet elevation), and allow them to cool before checking seals. This step-by-step guide takes about 2 days and 1 hour in total, with Day 1 for soaking, Day 2 for boiling and resting, and Day 3 for final cooking and jarring.