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For syrup: Combine sugar, 2L water, lemon juice, salt and gingerin a saucepan over a low heat. Bring to the boil as soon as sugar has dissolved. Place rind in boiling syrup and boil rapidly until pieces are tender and translucent and syrup is thick. Pack into sterilised jars, fill with syrup and seal immediately.

Dec 5, 2010 – Rinse peel well and soak in fresh water for 2 hours. Drain and place pieces in boiling water, one piece at a time. Boil uncovered until just tender, test with a matchstick. To make syrup, combine sugar, water, lemon juice, salt and ginger in a saucepan over low heat and bring to the boil as soon as sugar has dissolved.

Peel the green skin from the rind, then slice the white rind into 2 cm cubes. Soak in salted water overnight. Bring to the boil in clean water and simmer until tender. In a separate pot, heat the sugar in the water along with the lemon slices and spices. Add the watermelon rind and cook until transparent.