|Cantaloupe||1 Large (Use Unripe One)|
|Sugar||2 Cup (32 tbs)|
|Lemon||1⁄2 , thinly sliced|
|Crystallized ginger||2 Tablespoon, thinly sliced|
Cut cantaloupe into wedges, discarding seedy portion.
Pare wedges and cut pink portion into 1-inch pieces.
(There should be 3 1/2 to 4 cups cantaloupe pieces.) Cover cantaloupe in a bowl with a salt solution (dissolve 1 tablespoon salt in 2 quarts cold water).
Cover and let stand 8 hours, or overnight.
Drain cantaloupe in a colander and rinse with cold water.
Put into a large saucepan and cover with boiling water; cook 8 to 10 minutes, or until cantaloupe is tender.
(Do not cook until soft.) Drain thoroughly.
Meanwhile, mix the water and sugar in a saucepan.
Bring to boiling, stirring until sugar is dissolved; boil, uncovered, about 5 minutes.
Add the cantaloupe, lemon, and ginger.
Cook rapidly until cantaloupe is translucent, 30 to 40 minutes.
Remove from heat and let stand overnight.
The next day, reheat the preserves to boiling and ladle into hot sterilized jars.