Cantaloupe Preserves

Cantaloupe Preserves

Ingredients:
1 pound cantaloupe flesh
3/4 pound sugar
1 lemon

Cut cantaloupe into sections. Remove seeds. Remove rind. Cut firm portion of pulp into uniform pieces. Add sugar to melon in alternate layers of melon and sugar. Let stand 24 hours. Add juice of one lemon. Bring to boil and boil quickly until the fruit is clear and tender. Place fruit in shallow trays. If syrup is too thin, continue cooking until the desired consistency is reached. Pour hot syrup over fruit and allow to stand overnight so fruit will plump. Pack cold in sterilized jars. Seal and process in boiling water bath for 30 minutes.