Scrub the limes and lemons, then cut in halves and remove the seed.
Cut into thin slices.
Measure the fruits and juice and add 3 times the amount of water.
Soak for 12 hours.
Simmer for 20 minutes, then let stand for 12 hours.
Add 3/4 cup sugar for every cup of fruit and juice.
Cook the mixture until jellying stage is reached.
Pour into sterilized jars, leaving 1/4-inch margin at top and cover with melted paraffin.
Cool on a metal rack and store in a cool dry place.