4 cups limes
2 cups red bell pepper, quartered
1 cup white sugar
1 teaspoon lemon juice
1/2 cup chopped celery
1/4 cup chopped onion
1 teaspoon lemon zest
4 tablespoons grated lemon zest
2 tablespoons fresh lemon juice
1 dash lemon juice
1 dash honey
1 teaspoon ground cinnamon
In a large bowl, toss lime zest, finely chopped lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest together. Transfer to a small bowl and gently squeeze lemon zest mixture through a strainer into a plastic container. Store in refrigerator.
In a medium saucepan, combine lemon juice and lemon juice; bring to a slight boil over medium heat. Stir in lemon zest and lemon zest. Bring to a slow boil, stirring constantly. Continue to boil for about 10 minutes, stirring occasionally. Remove from heat and pour mixture over the lime mixture.
In a small mixing bowl, gently mix lemon juice and lemon zest. Stir lemon zest mixture into lime zest mixture. Serve before serving chilled.