If using the zucchini or watermelon rind, cut it into
Place the chunks in a nonreactive pan and pour on the salt. Toss the chunks in the salt and allow to stand, loosely covered with plastic wrap, at room temperature for 24 hours.
Rinse off the chunks and return to the pan. Cover with water. Place the pan in the sun and change the water 6 times daily for 3 days, until the water no longer tastes salty. (You can prepare this indoors, since the sun is not essential, but make sure the water is changed frequently.)
Drain the chunks. Place them in a nonreactive pan and cover with water. Bring to a boil and lower to a simmer; simmer very gently for
Coarsely grate the cooked chunks either by hand or in a food processor, or pass through a meat grinder fitted with the coarse blade. Take handfuls of the grated zucchini or melon and squeeze out as much water as possible.
Bring the sugar, corn syrup, and water to a boil in a large pan and add the grated zucchini or melon. Return to a boil and lower to a very gentle simmer. Cook for
After the 3 hours of cooking, the zuccata will be translucent and the syrup will be very dense. Add
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