10 c. rind, cut in 1 inch cubes, trim off skin and pink flesh
Salt water (2 qts. water plus 6 tbsp. salt)
4 c. granulated sugar
2 c. white vinegar
6 (3 inch) cinnamon sticks
2 tbsp. whole allspice
2 tbsp. whole cloves

Soak rind overnight in salt water. Drain; cover with fresh water. Cook until tender; drain. Combine sugar and vinegar; heat to boiling. Add spices tied in cheesecloth bag, then rind. Simmer about 45 minutes, until rind if transparent, stirring occasionally. Remove spice bag.

Continue simmering. While quickly packing one clean, hot jar at a time. Fill to within 1/2 inch of top, cover rind with vinegar solution. Cap at once. Process 5 minutes in boiling water bath. Yields 3 pints.