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.