5 lbs. watermelon rind
3 1/2 lbs. sugar
1 pt. water
2 sm. bottles of maraschino cherries
3 sticks cinnamon, broken
2 tbsp. whole cloves
2 tbsp. alum
1 1/2 pts. vinegar

Peel and cut rind into small pieces and soak in cold water overnight. Drain. Scald in hot water in which alum has been dissolved. Rinse in cold water. Boil together the vinegar, sugar, 1 pint water and spices for 25 minutes. Add rind which has been drained. Boil for 39 minutes. Allow to stand overnight in an enamel container. Next morning add the cherries and boil for 15 minutes. Seal in hot sterilized jars.