Cut the Watermelon into strips. Remove the soft, fleshy part and peel off the outer green
rind. Prick the rind all over with a knitting needle, and cut it into even sized squares
or oblongs. Weigh the fruit.
Put the watermelon into a solution of one tablespoon of lime - or two tablespoons of
bicarbonate of soda - to 3 litres ( 6 pints ) of water and soak overnight.
Next day, rinse
well and put into fresh water. Leave to soak for two hours.
Have ready a pan of boiling water. Drain the watermelon and drop it into the boiling
water, one at a time, keeping the water boiling all the time. Cook for about 10 - 15
minutes until it is clear.
Prepare the syrup, allowing 625 grams (1 1/4 lb. ) sugar for every 500 grams
( 1 lb.) watermelon and four cups of water to each 500 grams ( 1 lb.)
of sugar. Bring the syrup to the boil, and strain it through a sieve
lined with cotton
wool. Return it to the heat, and when boiling, add the watermelon rind, a little at a
time. When all is boiling, add the strained juice of one lemon to every 3 kg ( 6 lbs.) of
fruit. Put two or three pieces of bruised ginger in a muslin bag and add it for flavoring. Cook rapidly until the pieces of fruit are clear and the syrup is thick. Leave
until cold, then bottle, covering the fruit well with the syrup. Stand the bottles in hot
water up to the neck of the jars and boil to sterilize for 15 minutes.
When cold, tighten the lids and store in a cool, dark place.