2 lbs. watermelon rind
4 c. sugar
2 tbsp. cinnamon bark
2 c. white vinegar
2 c. water
1 tbsp. whole cloves

Trim dark green and pink part off. Cut in pieces. Soak overnight in 1/4 cup salt and 4 cups water. Rinse and cover with cold water. Cook until tender. Drain.

Combine sugar, vinegar, water and spices (tie in bag). Simmer 10 minutes. Remove spice bag and add rind. Simmer until clear. Put in jars and process.

Kenyon