Pickled Watermelon (Not Watermelon Rinds!) - cooking recipe

Ingredients

9 cups water
1/2 cup coarse pickling salt
11 cups watermelon balls (or pieces)
5 cups granulated sugar
1 cinnamon stick, brocken up
1/4 teaspoon ground ginger
2 tablespoons lemon juice
2 1/2 cups white vinegar

Preparation

Stir water and salt together in a large bowl. Add watermelon balls. Cover and let stand on counter overnight. Drain. Rinse and drain again.
In a large saucepan combine next 5 ingredients. Bring to a boil over medium-high heat, stirring occasionally.
Add watermelon.
Return to a boil. Reduce heat. Simmer, uncovered for about 20 minutes.
Remove cinnamon pieces.
Pack fruit into hot sterilized pint jars to within 1 inch of top.
Bring syrup to a full rolling boil on medium-high heat. Boila bout 25-30 minutes, stirring occasionally, until it thickens. Don't boil too long or syrup will start to caramelize and change colour. It will thicken a bit with a tinge of golden colour.
Pour syrup over fruit to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes.