Citron and Ginger Preserves
6 lbs. fruit (prepared)
4 lemons
1⁄4 lb. green ginger
11⁄2 qts. water
6 lbs. sugar
Pare the citron and cut it into thick slices. Remove the seeds, cut the slices across into cubes, strips, or fancy shapes, and weigh them. Wash the lemons, slice them and remove the seeds. Wash and peel the ginger. Put the citron, lemon, ginger, and water into a cooker-pail. Bring them to a boil and put them into a cooker for eight hours or more, depending upon the hardness of the citron. When this is soft and nearly transparent, add the sugar, boil it, and cook again for four hours or more. Remove the fruit, put it into cans or jars, and boil down the syrup until it will just cover the fruit. Pour it at once over the fruit and close the cans when cooled. Cover them with a clean towel while cooling.
Watermelon rind may be preserved in the same manner.