Preparing the rind
Trim the outer green skin and pink flesh from the rind. Cut into 1-inch pieces.
Dissolve the salt in 8 cups of water and pour over the rind. Let stand 5 to 6 hours. Drain, rinse and drain again. Cover with cold water and let stand
30 minutes. Drain. Sprinkle the ginger over the rind; cover with water and cook until fork-tender. Drain.
Making the preserves
Combine the sugar, lemon juice and 6 cups water in a large pot or Dutch oven. Boil for 5 minutes. Add the rind and boil gently for 30 minutes or until syrup thickens. Add sliced lemon and cook until the rind is transparent.
Pack hot into hot jars, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath.
Makes about 6 half pints.