4 lb. watermelon rind (white part)
6 lemons, sliced and seeded
9 c. sugar
2 tsp. allspice

Peel, trim and cut watermelon rind into cubes. Put rind into large pan, pour sugar over it and let stand overnight in the refrigerator or any cool place. Sprinkle allspice and lemon slices over the rind and sugar. Boil and stir until rind is tender. Pack in hot sterilized jars and seal immediately.