1 lb. watermelon rind cubes
2 quarts water
2 tbsp. lime (calcium oxide)

SUGAR SYRUP:

2 cups sugar
1 quart water
1/2 lemon

Trim off outer green skin and pink flesh, using only greenish-white parts of rind. Cut rind into 1 inch cubes, and weigh. Soak cubes for 3 1/2 hours in lime water (2 quarts water and 2 tablespoons lime). Drain and place cubes in clear water 1 hour. Again, drain off water and boil 1 1/2 hours in fresh water, then drain.

Make syrup of 2 cups sugar and 1 quart water. Add rinds and boil 1 hour. As syrup thickens, add 1/2 lemon, thinly sliced for each pound of fruit. When syrup thickens and melon is clear, the preserves are ready. Pack preserves into hot sterilized jars, add enough syrup to cover, and seal.