Recipe Spiced Cantaloupe Amish Canning Recipes

Wash the cantaloupe, cut it in slices, and remove the seeds and rind. Cut melon into 2" pieces and pack into sterilized jars. combine the sugar, water and vinegar in a saucepan and bring to a boil. Stir until all the sugar is dissolved. Pour the hot syrup over the melon in the jars. If necessary, add boiling water to fill jars completely. Add the oil to the syrup. Place self-sealing lid and ring on the jar. Process in a home canner for 15 minutes, timing from the moment the water comes to a full boil.

Makes 2 pints or 1 quart

2 pounds firm ripe cantaloupe
1 c. sugar
1/2 c. water
2/3 c. cider vinegar
4 drops oils of cinnamon and cloves (equal parts)

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