Watermelon Rind Preserves

1-½ qts. Prepared watermelon rind (about 6 cups)
4 Teaspoon Salt
1 Teaspoon Ground ginger
4 Cup Sugar
¼ Cup Fresh lemon juice
½ Cup Thinly sliced lemon (about 1 medium lemon)

Preparing the rind: Trim the 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 ¼ inch head space.
Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath.
Makes about 6 half pints.