7 lbs. watermelon rind, peeled & cubed
Water
12 c. sugar
2 c. vinegar
1/2 tsp. oil of cinnamon (available in pharmacies)
1/2 tsp. oil of cloves (available in pharmacies)
1/3 c. maraschino cherry juice
12-15 maraschino cherries, quartered
2 drops red food coloring

In a large kettle, cover rind with water and boil 45 minutes. Drain well; discard water. Bring sugar, vinegar, cinnamon and clove oils to a boil. Pour over rind in a large glass bowl or crock (not metal bowl), making sure rind is covered. Let stand at room temperature overnight.

On second day, drain syrup into a large saucepan. Bring to a boil and pour over rind. Let stand at room temperature overnight.

On third day, repeat second day process. On fourth day, put rind and syrup into a large kettle. Add cherry juice, cherries and food coloring. Bring mixture to a boil, reduce heat and simmer 10 minutes. Ladle rind and syrup into sterilized pint jars, leaving 1/2" head space. Seal and process in boiling water bath 10 minutes.

Makes 7 to 8 pints.