By Tessie2


1½ quarts prepared watermelon rind
4 tablespoons salt
2 quarts cold water
4 cups sugar
1 tablespoon ground ginger
¼ cup bottled lemon juice
1 lemon, thinly sliced (optional)
7 cups water

To Prepare Watermelon Rind: Trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve salt in 2 quarts water and pour over rind; let stand 5 to 6 hours. Drain; rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water and cook until fork-tender. Drain.

To Make Preserves: Combine sugar, lemon juice and 7 cups water. Boil 5 minutes; add rind and boil gently for 30 minutes. Add sliced lemon and cook until the melon rind is clear. Pour hot preserves immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath. Yield: 6 half-pint jars