RIPE-WATERMELON PRESERVES

RIPE-WATERMELON PRESERVES 4 qts. diced red watermelon meat, seeded 5 c. sugar 1/4 tsp. salt 1/2 c. cider vinegar 2 lemon slices 2 inch cinnamon stick 1 tsp. whole cloves

Put melon in colander and, with hands, squeeze out as much juice as possible, then drain 1 hour. Put melon and sugar, salt, vinegar and lemon slices in large heavy kettle. Add the spices placed in a tea ball or tied in cheesecloth bag. Simmer, stirring occasionally to prevent sticking, 50-60 minutes. Remove spice bag, pack pickles at once in hot sterilized 1/2 pint jars and seal. Makes about 4-1/2 pint jars.

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