1 lb. rind
1 lb. sugar

Cut rind into thin slices, discarding the green skin and all pinkish parts. Put into a bucket of water with 1 teaspoon alum. Soak for several hours until crisp. Drain; put into kettle and cover with 2 quarts of boiling water. Add rind of 1 lemon and a few pieces of ginger root.

Boil until clear, then take out and drain. Prepare a syrup, allowing 1 pound sugar to each pound of fruit, and add the juice of a lemon. Let boil until it comes clear, about three quarters of an hour. Bottle and seal at once.

If you wish the preserves to have a greenish look, leave out the lemon and put in grape leaves. If you like you may cut the rind into fancy shapes.