Slice the melon in quarters, and remove the pink pulp (see note).
Cut off the hard green skin and all but a thin layer of pink pulp.
Then dice in 1 1/2-inch squares.
Sprinkle with salt, and add cold water and ice cubes.
Drain, rinse and drain again.
Drop cubes into boiling water, and cook until just tender when tested with a skewer.
Drain well.
Mix the next 3 ingredients together in a large kettle, and drop in the spices tied in a cheesecloth, bag.
Tint with rose food coloring.
Bring to a'boil, and boil 5—8 minutes.
Add the rind, and cook gently, stirring occasionally, until transparent.
Remove the bag, and let stand overnight.
Next morning drain the syrup into a kettle, and boil 5 minutes.
Pour over the rind, and let stand overnight.
Next morning bring to a boil, and ladle into hot sterilized jars.
Seal.
Makes about 6 pints.