Watermelon Rind Preserves

1 1/2 quarts. 
Prepared watermelon rind (about 6 cups)

4 Tbs Salt
1 Tbs Ground ginger
4 Cup Sugar
1/4 Cup Fresh lemon juice
1/2 Cup Thinly sliced lemon (about 1 medium lemon)

Preparing the rind:
Trim the outer green skin and pink flesh from the rind. Cut into 1-inch pieces.
Dissolve the salt in 8 cups of water and pour over the rind. Let stand 5 to
6 hours. Drain, rinse and drain again. Cover with cold water and let stand
30 minutes. Drain. Sprinkle the ginger over the rind; cover with water and
cook until fork-tender. Drain.


Making the preserves:
Combine the sugar, lemon juice and 6 cups water in a large pot or Dutch oven. 
Boil for 5 minutes. 
Add the rind and boil gently for 30 minutes or until syrup thickens. 
Add sliced lemon and cook until the rind is transparent. 

Pack hot into hot jars, leaving 1/2 inch head space. 
Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. 

Makes about 6 half pints. 

Source Recipe Gal