Recipe Archives->Preserving->Cant Preserves

Cantaloupe Preserves
                                                                                 
2 pounds cantaloupe (app. 1 melon)
1 3/4 pounds sugar
2 Tbsp lemon juice

Wash and cut firm-ripe melon into 1-inch slices, crosswise.  Remove
rind and seed.  Cut slices into even pieces.  Weigh.  Mix melon and
sugar. Let stand 12 to 18 hours in refrigerator.  Add lemon juice.
Boil until cantaloupe is clear.  Pour boiling hot into jars and
seal.

Printable version: cant-preserves.txt.