Recipe: Watermelon Preserves

This is from "Kerr Home Canning and Freezing Book", I hope it is what you want.

Select melons with thick rinds. Peel off all green portion using only the white part of the rind. Dice. Doak in mild salt water overnight (1/2 cup salt to 1 gallon water). Drain and cook in clear water about 30 min. or until tender. Drain well. For 4 lbs. (11cups) of the melon rind, make a syrup of 9 cups sugar, 8 cups water, 4 lemons sliced, and add 4 tsp. stick cinnamon, 4 tsp. cloves (tie spices in a cheesecloth bag). Boil the syrup, lemon and spices 5 min. before adding the rinds. Add rinds and cook until transparent and clear. If desired, a few min. before preserves are done add enough green or red food coloring to tint preserves. Remove spice bag, pour into sterilized Kerr jars to within 1/2" of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 min.