2 lb. watermelon rind
1/2 c. salt
4 qt. water
4 c. granulated or light brown sugar
2 lemons
2 c. water

Pare the melon rind, remove the red meat. Cut in small pieces and soak overnight in the salt and water. In the morning, soak in ice water for 2 hours. Drain carefully and dry between clean towels. Cook sugar and water for 10 minutes. Add fruit and boil until rind is tender, but do not let it get soft. Remove rind and pack in sterile jars. Add sliced lemons and syrup and cook for 10 minutes. Pour over the fruit and seal the jars.