8 lbs. watermelon rind
1 tbsp. whole cloves
1 tbsp. whole allspice
12 grain black pepper
6 lg. pieces crushed ginger
2 tbsp. alum
8 lbs. sugar
1 pt. vinegar
1 qt. water
2 sticks cinnamon

Prepare rind. Soak in salt water 2 nights (1 cup salt to 4 quarts water). Soak in alum water 2 nights (2 tbsp. to 1 quart water). Soak 2 nights in clear water.

Boil in clear water until very tender. Drain on dry cloth.

Make syrup of sugar, 1 quart water, cloves, allspice, ginger, 2 sticks of cinnamon, tied in cloth to prevent darkening.

Cook until rind is clear. Remove spices and pack rind in sterilized jars. Add vinegar to syrup, bring to boil. Add to jars of packed rind. Process in boiling water for 10 minutes. Makes about 10 pints.