First cut off the outside peeling and all of the red meat of the melon. Cut in about 2 inches square.

Soak in lime water using 1/2 pint of lime to a gallon of water. Let the lime settle and drain off the water to use. Pour over rinds and let stand for 12 hours, then boil in very weak alum water for 30 minutes. Drain, then cover with clear water and boil until the alum is all out and the rind is clear. Drain well, pack in white sugar using one pound of sugar to each pound of rind. Let stand for 12 hours then boil until rind is clear. If the syrup gets too thick, add a little water. Flavor with vanilla or lemon or anything you like. Put in hot jars and seal.