Ingredients

4 pounds chopped watermelon rind

1 gallon water

½ cup salt

9 cups white sugar

8 cups water

4 teaspoons crushed cinnamon stick

4 teaspoons ground cloves

4 lemons - rinsed, sliced and seeded

1 dash red food coloring (optional)

Directions:

Peel off the green part of the watermelon rind, and slice into 1/2 inch pieces. Soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight. Remove rind from the salt water, and place in a stockpot with clean water to cover. Bring to a boil over medium-high heat, and cook for about 30 minutes, or until the rind is tender. Drain. In a large pot, combine the sugar, 8 cups water, and sliced lemons. Tie the cinnamon and cloves into a cheesecloth bag, and place in the pot. Bring the syrup to a boil, and boil for 5 minutes. Add the rinds, and cook until transparent. Remove spice bag. Stir in red food coloring, if using (we didn't use it) . Ladle preserves into hot sterile jars, and process to seal.

*Save the extra liquid and use it anywhere you'd use simple syrup (coffee, mojitos, or dessert creations).*