Prepare watermelon rind by cutting off all green peeling and remove all red except a very little amount. Cut up rind in desired size pieces. Soak in salt water overnight at the rate of 1 tablespoon salt to each 1 quart of ice water used. Next day wash rinds well and soak in clear water for 30 minutes, then drain. Over medium heat cook fruit, sugar, and syrup together until thick and syrupy. Pour into clean, sterilized glass jars and seal. This recipe comes from Mrs. Priscilla Reed, a very dear friend of mine. She makes the very best preserves, jams and jellies fo anyone I know. Thanks Miss Cilla!