Peel the rind of one half large melon, rejecting all the soft pink part. Chop finely or cut in a grinder and place in a bowl overnight with a sprinkling of salt over each layer of rind.

In the morning, drain off all the liquid and freshen the rind in cold water, washing two or three times. Place over the heat in a preserving kettle with one cup of sugar to each cup of rind. Let it boil for two hours, slowly. Add the grated rind of three lemons and the pulp--cut into small pieces. Boil one hour more. Seal in small glasses.