The texture of these preserves is firm and thick and the taste redolent with spices. Underripe melons are a good choice for this recipe because the rinds are particularly firm. Skin the rind and scrape it clean of any red flesh. Cut the rind into half-inch cubes. Soak overnight in a solution of 1 gallon water and 1/2 cup salt. Drain rind and cook in fresh water for about 50 minutes, or until just tender when pierced with a fork. Drain well and set aside. To make the syrup, combine the remaining ingredients in a pan large enough to hold all the rind. Bring to a boil and cook for 5 minutes. Add rind and cook until it turns transparent, about 30 minutes. Pack into clean glass jars, cover with hot syrup and seal. Store in the refrigerator for up to 3 months. Uses: This makes a wonderful condiment to serve with East Indian curries or any other hot and spicy dish. Makes 2 to 3 pints. PER TABLESPOON: 35 calories, 0 g protein, 9 g carbohydrate, 0 g fat, 0 mg cholesterol, 0 mg sodium, 0 g fiber, From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91. Posted by Stephen Ceideburg