Crispy Watermelon Rind Recipe

Cut off and discard green and red portion from watermelon rind, leaving only white inner rind.
Cut rind into 1-inch pieces, to measure 4 quarts.
Place rind in large enamel or stainless-steel pot.
Add water to cover; stir in salt.
Bring to boil; reduce heat.
Simmer 15 to 20 minutes, until rind can be easily pierced with fork.
Remove from heat; stir in alum; cool.
Cover; let stand 24 hours.
Pour off water; rinse; drain well.
Add sugar, vinegar, lemon, and cinnamon.
Tie allspice and cloves in cheesecloth bag; add to rind mixture; mix well.
Bring just to boil; stir constantly.
Remove from heat; cool, uncovered.
Cover; let stand 24 hours.
Drain off syrup into large saucepan; bring just to boil.
Pour over rind; cool.
Cover; let stand 24 hours.
Heat rind in syrup; do not boil.
Remove and discard spice bag.
Pack rind and cinnamon in hot, sterilized jars.
Heat syrup to boiling; fill jars with boiling syrup.
Seal immediately.