- 1 1/2 quarts watermelon rind, peeled and cut into 1-inch cubes
- 1/4 cup salt
- 2 quarts cold water
- 2 teaspoons ground ginger
- 4 cups sugar
- 1/4 cup lemon juice
- 7 cups water
- 1 lemon, thinly sliced and seeded
How to Make It
Combine rind, salt, and cold water in a large glass container. Cover and let stand at room temperature 5 to 6 hours. Rinse and drain in 2 baths of cold water. Cover with cold water; let stand 30 minutes. Drain.
Place rind in a flat-bottomed kettle; sprinkle with ginger, and add water to cover. Bring to a boil. Reduce heat; simmer, stirring occasionally, 15 minutes or until tender. Drain.
Combine sugar, lemon juice, and 7 cups water in a stainless steel saucepan. Bring to a boil; boil 5 minutes, stirring frequently. Add rind, and boil gently 30 minutes, stirring occasionally. Add lemon slices; reduce heat, and simmer, stirring occasionally, 25 minutes or until lemon slices are tender.
Ladle preserves into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids; screw bands tight. Process in boiling-water bath 15 minutes.