Pare off the thin green rind, cut into pieces I in. square, or into strips, stand in cold water for two or three hours, changing the water occasionally; drain thoroughly, make syrup of 1 pt. water to 1 or 1 1/2 pt. sugar, according to the richness desired. (3 or 4 tablespns. of lemon juice may be used with the larger quantity of sugar). When syrup is boiling, add rind, simmer until pieces can be pierced easily with a broom straw, or until they are clear, put into jars and seal.
Green melons which did not have time to ripen before the frost, are excellent prepared in this way.
The rind may be steamed before putting it into the syrup, and less water used for the syrup.