2 pounds watermelon rind (peeled, all red melon removed
1 lemon, thinly sliced
2 pounds sugar
1 pint vinegar
1 pint water
3 sticks cinnamon
1 teaspoon whole cloves
1 teaspoon whole pickling spice
1 teaspoon alum

boil rind in in 2 quarts water with alum until transparent, drain
boil lemon slices in clear water til all water is gone and lemon is tender
place all spices in cheesecloth bag
add all ingredients and let boil till syrup is clear and thick
pour into canning jars and seal uppside down
let stand at least two days