2c. strained red cherry juice (from fresh, cooked or canned cherries)
2tblsp. whole cloves
Remove rind from watermelon. Peel off outside skin, then cut rind into 3" strips (there should be 12 cups of cut-up rind). Place strips in a large jar. Cover with water to which 1 c. salt has been added. Let stand overnight.
The next morning, drain off all water. Place rind and 2 qts. fresh water in a large saucepan. Boil for 10 minutes. Drain.
In a 6-qt. kettle bring vinegar, cherry juice and sugar to a boil. Add spices, tied loosely in a cheesecloth bag, and simmer 10 minutes. Remove spices. Drop cooked melon strips into hot syrup. Cook until syrup thickens and is transparent.
Put a cinnamon stick and 3 whole cloves into each hot jar, then fill with boiling hot preserves. Adjust lids. Process in boiling water bath (212°) 15 minutes. Remove jars and let cool. Complete seals unless closures are self-sealing type.