For the Caipirinha jelly with limes, rinse two limes hot, rub dry and peel thinly.
Cut the peel into very fine strips. Squeeze limes and lemons, add pulp without seeds to juice. Add cachaca and fill up to 900 ml with ginger ale.
Bring juice mixture to a boil in a head pot. Mix gelling powder first with two tablespoons of white sugar, then stir through with juice. Bring saucepan to a boil, stirring over high heat. Once bubbling, add remaining sugar and cook heartily for at least two minutes, stirring throughout. Add lime zest and simmer for another minute.
Remove saucepan from heat, skim if necessary, and pour on the spot to the brim into prepared jars with screw tops. Close jar tightly, turn to other side and let stand on lid for about five minutes. Turn glasses to the other side a few times as they cool so that the lime peels are evenly distributed throughout the glass.
Serve the caipirinha jelly with limes.