7 lb. rind (10 lb.)
3 1/2 lb. sugar (6 c.) (9 c.)
1 pt. vinegar (1 1/2 pt.)
1/2 tsp. cloves (3/4 tsp.)
1/2 tsp. cinnamon (3/4 tsp.)

Cover and soak rind overnight in lime water (use directions on lime box). Drain and wash thoroughly next day. (If using same container to cook rind - remove rind and scrub container thoroughly to remove all lime.)

Cover rind with hot water and boil 8-10 minutes until tender. Drain. Make syrup from other ingredients, cover rind and let stand overnight. Heat syrup for 2 mornings and pour over rind. Heat rind and syrup 3rd morning. Place in jars and seal while hot. (May seal by turning jars upside down for a while or hot bath for about 5 minutes.) Lids are sealed when they pop down.