7 lb. pared and de-seeded rind

Soak 2 1/2 hours in alum water, using 2 teaspoons for 1 quart water. Drain and rinse thoroughly. Cook until almost tender (don't over cook).

SYRUP:

1 pt. water
1 pt. vinegar
3 1/2 lb. sugar
1/2 tsp. oil of cinnamon or 6 sticks cinnamon
1/2 tsp. oil of cloves

Bring to a boil, add cubed rind, return to just boiling. Set aside. Next morning, drain syrup, bring to a boil, pour over rind, repeat 2 times more in the mornings. Seal hot. This is delicious.