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    Cantaloupe Preserves #1

    Source of Recipe

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    List of Ingredients

    2 lbs firm, ripe cantaloupe
    4 c. sugar
    juice of 1 lemon

    Recipe

    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 degreesF.) for 5 minutes.
    Remove from canner and complete seals, unless closures are self sealing type.
    Makes about 2 pints.
 

 

 

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