4 qt. prepared watermelon rind
3 tbsp. slaked lime or 1 c. salt
2 qt. cold water
2 tbsp. whole cloves
3 sticks cinnamon
2 pieces ginger root
1 lemon, thinly sliced
8 c. sugar
1 qt. white vinegar
1 qt. water

To prepare watermelon rind - trim dark skin and pink flesh from thick watermelon rind; cut in 1 inch pieces or as wanted. Dissolve lime or salt in 2 quarts water, pour over rind. If needed, add more water to cover rind. Let stand 2 hours if lime is used or 6 hours if salt is used. Drain. Rinse and cover rind with cold water.

Cook until just tender; drain. Tie spices in a cheesecloth bag. Combine spices with remaining ingredients and simmer 10 minutes. Add watermelon rind and simmer until clear. Add boiling water if syrup becomes too thick before rind is clear. Remove spice bag. Pack boiling hot into jars. Adjust caps. Process 10 minutes. Yields about 7 pints.