Recipe Archives->Preserving->Cant Jelly 02

CANTALOUPE JELLY

2 1/2 lb. peeled and diced cantaloupe
2 1/2 C. granulated sugar
1/2 tsp. vanilla extract
1 peel of tangerine or orange

Place cantaloupe covered with sugar in a covered bowl and put in
refrigerator for 24 hours.

Drain the cantaloupe, pouring off the sugar and liquid in a large
saucepan.  Bring to a boil over medium flame and boil for 5 minutes.

Add diced cantaloupe, vanilla extract and peel.  Insert candy
thermometer and simmer, stirring occasionally until the thermometer
reaches jelly temperature.  Pour into sterilized jars; seal with
wax and store in cool place.  Makes about 2 pints.

Printable version: cant-jelly02.txt.