Use the firm light pink watermelon flesh; cut in 1 inch pieces. Dissolve salt thoroughly in 8 cups cold water and pour over watermelon pieces; let stand 5 - 6 hours. Drain, rinse well and drain again. Cover with cold water and let stand 30 minutes; drain. Sprinkle with ginger, cover with water and cook until fork tender; drain. Combine sugar and lemon juice and 7 cups water. Bring slowly to boiling and boil 5 minutes; add watermelon pieces and boil gently for 30 minutes, then simmer until watermelon is clear about 3 hours. Pack, boiling hot, into cleaned jars, leaving 1/4 inch head space; adjust caps. Process jars about 20 minutes at 180° F in hot water bath. Yield: 3 (8 ounce) jars Note: these are good with ice cream and as a sweet relish.