6 c. water
9 c. cubed pared watermelon rind (3/4 inch cubes)
4 c. sugar
1 c. white vinegar
1/4 tsp. oil of cinnamon
1/4 tsp. oil of cloves

First Day: Heat water to boiling in large kettle. Add watermelon rind; simmer until tender when pierced with fork 10 to 15 minutes. Drain rind thoroughly; place in glass bowl or crock. Combine remaining ingredients in saucepan; heat to boiling, stirring until sugar is dissolved. Pour hot syrup over rind. Cool. Cover; let stand overnight.

Second Day: Drain rind, reserving syrup. Heat syrup to boiling; pour over rind. Cool. Cover, let stand overnight.

Third Day: Repeat process as for second day.

Fourth Day: Prepare jars and water bath. Heat rind and syrup to boiling. If desired, add 1 to 2 drops of red or green food coloring.