1 med. watermelon rind, peeled & diced
5 to 6 c. sugar
1 1/2 tsp. cinnamon

Peel watermelon rind. Cube. Put 5 cups sugar over cubes. Cover with dish towel; let set overnight. Pour into large cooker and cook down until cubes become "clear." Add 1 1/2 teaspoons cinnamon and continue cooking until syrupy and thick. Stir often and watch carefully or it will scorch.

These preserves are more like a jam and are delicious on hot buttered biscuits - also, good as a topping for ice cream.