Watermelon Preserves

Directions

1. 1
   Trim off all green rind and any remaining pink meat.
2. 2
   Cut rind into 1/2-inch squares.
3. 3
   Dissolve alum in enough water to cover rind; let stand overnight.
4. 4
   Drain and weigh (6 pounds).
5. 5
   Slice lemon very thin; remove seeds.
6. 6
   Put all ingredients in large pot with 1/2 cup water.
7. 7
   Let stand for 1 hour.
8. 8
   Bring to a boil; simmer until melon is clear.
9. 9
   Skim out melon pieces.
10. 10
    Boil syrup until heavy.
11. 11
    Return fruit; bring to boiling point.
12. 12
    Seal in sterilized jars.