Ingredients

• The white part of the rind of a medium watermelon
• 1 gallon cold water
• 1 tbsp powdered alum
• 10 cups sugar (4 lbs 6 oz)
• 6 cups white vinegar
• 2 cups water
• 3 unpeeled lemons, sliced thinly
• 6 cinnamon sticks
• 2 tbsps whole cloves
• 1/2 nutmeg kernel (1-1/2 tsp ground nutmeg)

Directions

• Peel and remove all the green and pink parts of the watermelon.
• Dice into 1" cubes.
• Soak overnight in cold water and alum.
• The following day, drain rinse and cover again with cold water.
• Bring to a boil. Cover and simmer for 5-10 minutes.
• Mix together the sugar, vinegar and two cups water. Boil for ten minutes.
• Place in a cheesecloth, the lemon slices, cinnamon sticks, cloves and nutmeg. Add to the syrup.
• Drain the watermelon and rinse once more in cold water.
• Add to the hot syrup and cook until the melon is slightly transparent. This could take up to an hour depending on the melons.
• Pack in hot jars and seal.