\n
\u00c2\u00a0<\/p>\n
7 C. watermelon – cut into 1-inch pieces<\/span><\/p>\n 4 C. granulated sugar<\/span><\/p>\n 1\/4 C. lemon juice<\/span><\/p>\n 4 T. coarse salt<\/span><\/p>\n 1 T. ground ginger<\/span><\/p>\n Cold water <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Dissolve salt thoroughly in 8 C. cold water and pour over watermelon pieces; let stand 5 – 6 hours.\u00c2\u00a0 <\/span>Drain, rinse well and drain again. Cover with cold water and let stand 30 minutes; drain. Sprinkle with ginger, cover with water and cook until fork tender; drain. Combine sugar and lemon juice and 7 C. water. Bring slowly to boiling and boil 5 minutes; add watermelon pieces and boil gently for 30 minutes, then simmer until watermelon is clear about 3 hours. Pack, boiling hot, into cleaned jars, leaving 1\/4 inch head space; adjust caps. Process jars about 20 minutes at 180\u00c2\u00b0 F in hot water bath.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 7 C. watermelon – cut into 1-inch pieces 4 C. granulated sugar 1\/4 C. lemon juice 4 T. coarse salt 1 T. ground ginger Cold water \u00c2\u00a0 Dissolve salt thoroughly in 8 C. cold water and pour over watermelon pieces; let stand 5 – 6 hours.\u00c2\u00a0 Drain, rinse well and drain again. Cover with cold water and let stand 30 minutes; drain. Sprinkle with ginger, cover with water and cook until fork tender; drain. Combine sugar and lemon juice…<\/p>\n