1 large watermelon with a thick rind, peeled and cut into 1-inch squares, leaving some pf the pink watermelon portion on them. Cut the entire rind of the watermelon, then measure the rind. For each 2/3 cup of rind, use 1/3 cup of sugar.

Sprinkle sugar over rind. Add:

4 cloves
Juice of 1/2 lemon

Use NO water. Let stand for a few hours or overnight. Cook slowly about 3 hours, or until it 220°F on a thermometer.

Put rind into 1/2 pint or pint canning jars. Process in a boiling water bath for 10 minutes.