4 lbs. watermelon rind
4 lbs. sugar

Use thick watermelon rind. Use only the greenish-white part of rind, trimming off green and pink areas.

Cut rind in 1/2 inch by 1 1/2 inch cubes. Place in a large pan. Alternate a layer of rind and a layer of sugar until all has been used. Let stand overnight in refrigerator. Cook until syrup is very thick, stirring often to prevent burning. Pack and seal in sterilized jars.