Categories: conserves, jams, jelly, preserves

Ingredients

• 4 lbs. or 11 cups of fruit
• 4 1/2 lbs. or 9 cups sugar
• Rind from one large watermelon (select melons with thick rind)
• 1 Tbsp. Mrs. Wages' lime
• 8 cups water
• 4 pieces stick cinnamon
• 4 tsp. whole cloves

Directions

1. Cut off all green and pink portions of melon. Use only the white part of the rind. Dice rind.
2. Soak in lime water to cover for 3 1/2 hours; using Mrs. Wages lime 1 Tbsp. to 1 quart water. Freshen in two or more changes of cold water.
3. Cover with water and cook until tender. Drain well.
4. Make a syrup of the sugar, and 8 cups water and lemons. Tie the cinnamon and whole cloves into a piece of cheesecloth, and add to syrup. Let boil 5 minutes. Add watermelon rind to syrup and cook until transparent. Remove the spices. Take off foam. Let stand overnight or until cold to plump. Stir occasionally.
5. Pack into hot, sterilized jars to within 1/2 inch of top. Wipe tops of jars clean and seal. Process for 15 minutes at boiling in water bath. When cool, label and store in a cool, dry place.

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