10 c. watermelon rind

Trim off outer green rind, cut the white part in cubes.

9 c. sugar
1/2 tsp. alum (optional)

Prepare watermelon rind. Put in a large pan. Sprinkle sugar over the rind and allow it to stand until the sugar is absorbed.

Slice 1 lemon and add to mixture. Cook until tender.

Fill 1/2 pint or pint canning jars with rind leaving 1/2-inch headspace and adjust caps. Process in a boiling water bath for 15 minutes.