Watermelon Preserves - cooking recipe

Ingredients

6 lb. watermelon rind
1/2 oz. alum
4 1/2 lb. sugar
3 lemons

Preparation

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