4 c. diced melon rind
8 c. water
1 tsp. stick cinnamon
2 c. sugar
2 lemon, sliced
4 tsp. cloves

Remove all green rind and most of the red flesh from the white part of the rind, cut into 1/4 inch slices. Soak in mild salt water (1/2 cup to 1 gallon) overnight. Freshen in water for one hour the next morning. Remove from water, put into kettle with 8 cups water and cook until tender. Drain well. Use water rind was cooked in, add sugar, tie spices in cloth bag, add them and lemon to liquid. Make a syrup, add rind and cook until clear and syrup is heavy. Pour into hot, sterilized jars and seal.