THE FIRST DAY:

3 qt. trimmed watermelon rind
Boiling water
7 c. granulated sugar
2 c. vinegar
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon

Use rind from a firm but not overripe watermelon. Trim off green skin and any pink flesh; cut rind into 1-inch cubes. You should have 2 1/2 quart of rind now. Place rind in large saucepan; cover with boiling water; boil until tender but NOT soft, about 10 minutes. Drain well.

In saucepan, combine sugar and next 3 ingredients; bring to boil. Pour over rind. Let stand overnight at room temperature.

THE SECOND DAY:

In the morning, drain syrup from watermelon rind; heat to boiling point and pour over rind. Let stand overnight.

THE THIRD DAY:

1 sm. unpeeled orange
1 unpeeled lemon

The third morning, slice unpeeled orange and lemon; quarter each slice. Add orange and lemon to watermelon rind in syrup; heat to boiling point. Turn at once into 4-6 hot, sterilized 1 pint jars; seal as manufacturer directs. Makes 4-6 pints. Store in cool, dry place. (You do not have to use the orange and lemon.)