|Cantaloupe||2 (Firm Under Ripe)|
|Cider vinegar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Pound (About 1 1/3 Cups, Packed)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cinnamon stick||3 Inch, broken into small pieces|
|Whole mace||1⁄2 Teaspoon|
Remove rind and seeds and cut cantaloupe into 1-inch cubes.
(There should be about 2 quarts cubes.) Put cubes into a bowl; cover with a salt solution (2 tablespoons salt dissolved in 1 quart icy cold water).
Invert a plate over fruit to keep cubes submerged in solution.
Set aside 2 hours, then drain thoroughly.
Combine the vinegar, water, sugars, and the spices in a large heavy saucepan.
Bring to boiling and add the drained melon.
Cook, uncovered, over medium heat until cubes are almost transparent, stirring occasionally.
Using a slotted spoon, remove cantaloupe to hot sterilized jars and pour the hot syrup over them.
Remove air bubbles and add more syrup, if needed, to fill jars to within 1/2 inch of top