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1
Trim the rind with care: every trace of green outer skin must be cut away — it is tough and bitter — and every trace of red flesh must be removed. Cut the white rind into 2–3 cm cubes of uniform size. Dissolve the salt in enough cold water to submerge the rind entirely, add the cubes, and leave overnight. The soak is done when the rind feels noticeably firmer to the touch than when it went in.
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2
Drain and rinse the soaked rind thoroughly under cold water. In a wide, heavy pot, combine the sugar, white vinegar, cinnamon stick, cloves, allspice, and star anise if using. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. The brine should smell of warm spice and register a clean, sweet-sharp note with vinegar subordinate to sugar.
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3
Add the drained rind to the hot brine and simmer gently. This is where the dish lives or dies: cook until every cube is translucent throughout — hold a piece to the light; opacity means the rind is undercooked and will be starchy and dull. Translucency signals that the sugar has fully penetrated and the texture is tender yet retains a pleasant resistance. Mushy rind cannot be recovered.
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4
While the rind simmers, sterilise the jars and lids by processing in boiling water. Pack the translucent rind into the hot sterilised jars, ladle the hot spice brine over to cover completely, and seal. Process the sealed jars in a boiling-water bath for shelf-stable storage. The jars are ready when the lids have snapped concave and emit no flex when pressed at the centre.