In a 8-qt. pan, combine lime slices and water.
Bring to boil, reduce heat and simmer, uncovered,
until peels are soft, about 45 min.

Measure the fruit and water mixture,
and for each cup measured, add 1 c. sugar.
Stir in food colorings.
Place over medium heat and bring to boil;
cook to 220F (jelly stage), about 25 min.
Skim off foam, if any.

Leaving 1/4" head space, pour into hot sterilized
1/2-pt. canning jars. Wipe tops and, following jar
manufacturer's directions, cap.
Process in boiling water canner 5 min.
Makes 7 ½ pints