Remove rind and seed from cantaloupe; cut flesh into 1 x 3 inch chunks.
Bring water and vinegar to a rolling boil; add cinnamon.
Put mace and cloves in cheesecloth bag; add to solution.
Pour over cantaloupe.
Let stand in refrigerator overnight.
Drain solution from cantaloupe and bring to a rolling boil; add sugar, stirring until dissolved.
Add canta loupe chunks; cook for 20 to 30 minutes or until transparent.
Remove spice bag; pack cantaloupe into sterilized jars.
Add hot syrup; seal.