Select thick, firm rind peeling off all pink meat and green rind. Cut into desired shape and size. Cover with weak salt water overnight. Rinse and boil in clear water until toothpick will go through. (Do not overcook.) Drain well; add 1 pound sugar to each pound fruit. Bring to boil slowly and simmer until clear and tender. Add 1 sliced lemon to each gallon when it is about half done. Seal while hot.