wilkes

Here is 2,

Watermelon rind Preserves
4 pounds chopped watermelon rind
1 gallon water
1/2 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)
Peel off the green part of the watermelon rind, and slice into 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. Ladle preserves into hot sterile jars, and process to seal.

Watermelon preserves
2 pounds watermelon
3 cups white sugar
3 lemons - rinsed, sliced and seeded
Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220º
so the jam will set.
Transfer the preserves to hot sterile jars, and seal. Check the seals after a few hours. Process any unsealed jars in a water bath. Refrigerate preserves after seal is broken.
Note:
You may also include 1 cup of grated pineapple, and cook for 15 minutes longer if desired.

OK guys, I've searched the internet but cannot find a recipe similar to the one my Grandmother used to make watermelon rind preserves. All I remember is, she used allspice and sugar, and they were in a very thick sauce, almost as thick as molasses. Can any of you help me recapture some delicious childhood memories?