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Cantaloupe Preserves
2 lb. firm, ripe cantaloupe
1 3/4 lb.. sugar (4 cups) |
juice of 1 lemon |
Peel cantaloupe and cut in thin slices 1" long. Mix sugar
and cantaloupe; let stand overnight.
Add lemon juice; cook until clear. Pour into hot jars.
Adjust lids at once and process in boiling water bath (212° F.) 5 minutes.
Remove from canner and complete seals, unless closures are self sealing
type.
Makes about 2 pints
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