4 c. sugar
2 tbsp. cinnamon
1 tbsp. whole clove
2 c. vinegar

Tie spices in cloth bag. Put sugar and spices vinegar into preserving kettle. Boil for 10 minutes. Then cook it slowly for about 2 hours, or until syrup is thick. Then add prepared melon rinds and let simmer for about 1 hour. Put in jars and seal.

Rind prepare: Peel rind and cut into squares or strips (2 inches). Cook in boiling water until tender. Drain and add to syrup and simmer about 1 hour.