Watermelon Preserves Barb of Findlay

rind of 20# watermelon - trimmed with a fine line of pink around the edge

1 gallon of cold water         2 Tablsp of salt

Cut the watermelon into small square pieces.....

Soak in the brine at room temperature overnight,

add some ice cubes, let sit for about an hour, then  Drain well.

Cover with boiling water, cook, simmering until tender.  Drain.

Boil syrup:

3 cups vinegar      7 cups sugar     1/2 cup water

1 teasp grd cloves      1 teasp grd cinnamon

1 Tablsp pickling spice - placed in a tied cloth bag

Combine all and bring to a boil, stirring until dissolved

and well blended.  Cook melon in this syrup until

transparent.  Remove spice bag....let sit for 24 hours.  Add

a few drops of red color if desired.  Put into hot jars, seal.

Makes about 6 pints.