This is a very old recipe. It comes from the red seeded watermelon which flesh is not edible raw, but was used for making a preserve used in sweetmeats, fruitcakes, cookies and puddings in the early 1600 to 1700's! I use it in my mincemeat which I will post next. You can get the seeds from most heirloom seed suppliers. We purchased ours from Sturbridge Village, Mass. many years ago and we just save seeds from each crop.
1Okay this is the fun part (not) you will need to cut your melon in quarters and remove the seeds. This is the time consuming part! Save the seeds to replant next year. Cut into 1 inch cubes.
2Next you will need to cover the fruit with a weak brin of 3 teaspoons of salt to 3 quarts of water and let stand over night.
3Next Day - Drain the fruit and place on low heat, adding the sugar, lemon and ginger, add enough water to incorporate the sugar and spice, you will then need to add a little water from time to time to keep it from burning. Bring slowly to a boil and cook until the fruit is transparent and tender without letting it get mushy. The syrup should be slightly thick. Pour into sterlized jars and seal.
4This is a time consuming recipe but it is well worth it to have your own citron!
5Note: If you are a working person, save this recipe for the weekend! Trust me I learned the hard way:)!
6Hearth Method: Follow Modern Method but Cook in a kettle over a moderate fire.