Select melon with thick rinds. Peel off all the green portion using only white part of the rind, dice. Soak in mild salt water overnight. Drain and cook in clear water about 30 minutes or until tender, drain well.

For 4 pounds (11 cups) of the melon rind, make a syrup of: 9 cups sugar, 8 cups water and 4 lemons, sliced. Add 4 teaspoons tick cinnamon, 4 teaspoons cloves (tie spices in cheesecloth bag).

Boil the sugar, lemon and spices 5 minutes before adding the rinds. Add rinds and cook until transparent and clear. If desired a few minutes before the preserves are done add enough red or green food coloring to tint the preserves. Remove spice bag, pour into sterilized jars to 1/2 inch of top. Seal tight. Process in hot water bath 10 minutes.