1 lg. firm watermelon
1 c. salt
4 c. cider vinegar
2 c. strained red cherry juice (if desired)
12 c. sugar
4 sticks cinnamon
2 tbsp. whole cloves

Remove rind from watermelon. Peel and cut rind into 3-inch strips (12 cups of cut rind). Place strips into a large jar. Cover with water to which 1 cup of salt has been added. Let stand overnight. Drain off all water.

Place rind and 2 quarts water in a large saucepan. Boil for 10 minutes; drain. Tie spices into a cheesecloth bag. In a 6-quart kettle, bring vinegar, cherry juice, and sugar to a boil.

Add bag of spices and simmer 10 minutes. Remove spices. Drop cooked melon strips into hot syrup. Cook until syrup thickens and is transparent. Put a cinnamon stick and 3 whole cloves into each sterilized pint jar; then fill with boiling hot preserves. Process 15 minutes in water bath. Seal at once. Yield 8-10 pints.