1 1/2 qt. prepared watermelon rind
2 tbsp. slaked lime or 4 tbsp. salt
2 qt. cold water
1 tbsp. ground ginger
4 c. sugar
1/4 c. lemon juice
7 c. water
1 lemon, thinly sliced

To prepare watermelon rind, trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve lime or salt in 2 quarts water and pour over rind. Let stand 2 to 3 hours if lime is used or 5 to 6 hours if salt is used. 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. 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. Pack, boiling hot, into hot Ball jars, leaving 1/4-inch headspace. Adjust caps. Process half pints and pints 20 minutes at 180°F to 185°F in hot water bath.

Yield: About 6 half pints.

NOTE: If lime is used, the preserves will be crisper. Slaked lime (calcium-hydroxide) should be available at drugstores or farm seed stores. If a spicy preserve is preferred, tie 1 stick cinnamon and 1 tablespoon whole cloves in a cheesecloth bag and add to sugar mixture.