Watermelon rinds
1/2 c. salt
1 gal. water

Select melons with thick rinds. Peel off all green portion using only the white part of the rind. Cut into small dice. Soak in mild salt water overnight (1/2 cup salt to 1 gallon water). Remove from salt water and cook in clear water for about 30 minutes or until tender, drain well.

For 4 pounds of melon rind, make a syrup of:

9 c. sugar
8 c. water
4 lemons, sliced
4 sticks cinnamon
4 tsp. cloves

Tie spices in cheesecloth bag. Boil the syrup and spices 5 minutes before adding the rinds. Add rinds and cook until transparent and clear. Remove spice bag and pour into jars and seal.