1 lb. watermelon rind cubes
2 tbsp. lime (calcium oxide)
1/2 lemon
2 qts. water
2 c. sugar
1 qt. water

Trim off outer green skin and pink flesh, using only greenish-white parts of rind. Cut rind into 1 inch cubes and weigh. Soak cubes for 3 1/2 hours in lime water. (2 quarts water and 2 tablespoons lime). Drain and place cubes in clear water 1 hour. Again drain off water and boil 1 1/2 hours in fresh water, then drain.

Make a syrup of 2 cups sugar and 1 quart water. Add rind and boil 1 hour. As syrup thickens, add 1/2 lemon, thinly sliced. When the syrup begins to thicken and the melon is clear, the preserves are ready. Pack preserves into hot sterilized jars. Add enough syrup to cover and seal.