3 lb. white portion watermelon, cubed
5 c. sugar
1 c. water
2 c. cider vinegar
1 tbsp. whole allspice
1 tbsp. whole cloves
1 tbsp. stick cinnamon pieces
1 lemon, sliced

Let watermelon cubes stand overnight in enough salt water to cover. Drain and cover with fresh water. Bring to a boil and cook over low heat until tender. Drain and combine sugar, vinegar and water. Tie spices and lemon in cheesecloth bag. Add to sugar mixture. Bring to a boil, stirring. Boil 5 minutes. Add watermelon. Simmer until cubes are transparent, about 15 minutes. Remove juice bag. Pack in hot sterilized jars.