Braden Family Cookbook
with canning techniques before attempting this recipe. The Kerr company that manufactures the jars & lids has
pretty good instructions to use if you are a beginning canner.
Peel watermelon; remove
pulp, and reserve for another use. Cut
rind into1-inch cubes; reserve 12 cups cubes in a large container.
Stir together salt and 3 quarts water; pour over rind.
Add ice; cover and let stand 8 hours.
Rinse well and drain. Cook
rind and water to cover in a Dutch oven over high heat 10 minutes or until
Place cloves and allspice on a 3 inch square of cheesecloth, tie with a
string. Stir together sugar, vinegar, and 3 cups water; add spice
bag, and bring to a boil. Boil 5
minutes, and pour over rind. Stir
in lemon slices. Cover and let
stand 8 hours (refrigerated).
Bring rind and syrup mixture
to a boil; reduce heat, and simmer, stirring occasionally, one hour.
Pack rind mixture into hot jars, filling ½ inch from the top.
Add one cinnamon stick to each jar.
Remove air bubbles; wipe jar rims. Cover
at once with metal lids and screw on bands.
Process is a boiling water bath 10 minutes
yields 5 (12 oz. Jars)