Yield 4 Quarts
Ingredients:
5 lb watermelon rind
water
1 tbsp salt
7 tsp alum
8 c sugar
1 qt cider vinegar
4 sticks (2” each) cinnamon
2 tsp whole allspice
2 tsp whole cloves
Directions:
Cut off the red and green portion of the rind leaving only the white inner rind
Cut the rind into 1 to 1 ½ inch pieces (makes 4 quarts)
Place rind in large enamel or stainless steel pot
Add water to cover; stir in salt
Bring to boiling point; reduce heat and simmer only until rind can be easily
pierced with a fork, about 15 to 20 minutes
Remove from heat, stir in alum
Cool
Cover and let stand 24 hours
On second day: Pour off water
Rinse and drain rind on pot
Add sugar, vinegar and cinnamon sticks
Tie the allspice and cloves in cheesecloth
Add to watermelon rind mixture; stir
Bring to just boiling, stirring constantly
Remove from heat and cool uncovered
Cover and let stand 24 hours
On the third day: drain off syrup to a large saucepan
Bring just to boiling; pour over rind and cool
Cover and let stand 24 hours
On fourth day: repeat procedure as for third day
On fifth day: Heat rind in syrup, but do nor boil
Remove and discard spice bag
Pack rind and cinnamon in hot sterilized jars
Heat syrup to boiling
Fill jars with boiling syrup
Seal immediately
Wait at least 4 weeks or longer before serving
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