Watermelon Preserves

Directions

1. 1
   Pare and cut watermelon rind into pieces 2-inches long and 3/4-inch wide.
2. 2
   Cover with brine made from salt dissolved in 1 quart water; let stand overnight.
3. 3
   Drain; cover with water and boil 10 minutes.
4. 4
   Drain.
5. 5
   Cover with heavy syrup of equal parts water and sugar and thinly sliced lemon to each 3 quarts rind. Cook slowly until rind is tender and clear.
6. 6
   Put in jars and seal.