Spiced Preserved Cantaloupe
|Whole allspice||1 Tablespoon|
|Chopped crystallized ginger||1 Tablespoon|
|Sugar||3 1⁄2 Cup (56 tbs)|
|Light corn syrup||1 Cup (16 tbs) (Karo)|
|Lemon||1 , thinly sliced and seeded|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Salt||1⁄4 Teaspoon, uniodized|
|Cantaloupe||6 Cup (96 tbs), cut in 1 inch cubes|
Tie allspice and ginger in cheese cloth bag.
In 5-quart saucepan place spice bag, 2 cups sugar and next 5 ingredients.
Stirring occasionally, bring to boil over medium-high heat.
Stirring occasionally, boil gently for 20 minutes.
Remove from heat; place plate on fruit to hold be low syrup level.
Let stand overnight.
Stir in remaining sugar.
Stirring occasionally, bring to boil and boil gently for 20 minutes, or until fruit is transparent and syrup is thick.
Skim surface; remove spice bag.
Immediately pack fruit in clean, hot half-pint jars.
Add boiling syrup, covering fruit and leaving 1/4-inch headspace.
Wipe top edges with damp towel.
Seal according to jar manufacturer's directions.
Process in boiling-water bath for 5 minutes.