Rind of lg. lemon, peeled & cut into bite size pieces

Boil in water until tender (3 hours). Let stand in water overnight.

SYRUP:

8 c. sugar
1 qt. vinegar
4 sticks cinnamon
24 whole cloves

Bring to a boil. Add melon rinds, cook until clear (1 hour). Let stand overnight. Bring to a boil again and put into jars.