|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
Serving size: Complete recipe
Calories 2351 Calories from Fat 56
% Daily Value*
Total Fat 7 g10.2%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 513.7 mg21.4%
Total Carbohydrates 603 g201.1%
Dietary Fiber 33.4 g133.4%
Sugars 563.7 g
Protein 26 g52.8%
Vitamin A 2030.3% Vitamin C 1840.1%
Calcium 39.3% Iron 45.2%
*Based on a 2000 Calorie diet