1 1/2 quarts prepared watermelon rind 4 tablespoons salt 2 quarts cold water 1 tablespoon ginger 4 cups sugar 1/8 cup lemon juice 1 1/2 quarts water 1/2 cup thinly sliced lemon (about 1 medium)

To prepare watermelon: 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, then rinse; drain again. Cover with cold water; let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water and cook until fork-tender. Drain. Combine sugar, lemon juice and 1 1/2 quarts water in a large sauce pot. Boil 5 minutes; add rind and boil gently for 10 minutes or until syrup thickens. Add sliced lemon and cook until melon rind is transparent. Pack hot into hot jars, leaving 1-inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Makes about 6 half-pints.

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