Watermelon preserves

Yield: 6 servings

Measure Ingredient
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Pare and cut watermelon rind into pieces 2 inches long and ¾ inches wide. Cover with brine made by dissolving 1 tablespoon salt in 1 quart water. Let stand overnight. Drain. Cover with water and boil 10 minutes. Drain. Cover with a heavy sirup made of 1 part sugar and 1 part water. Add 1 thinly sliced lemon to each 3 quarts rind. Add whole spices if desired. cook slowly until rind is tender and clear.

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