Recipe: Cantaloupe Jelly (preserves) for Tina

Cantaloupe Jelly (preserves)

1 pound cantaloupe flesh
3/4 pound sugar
1 lemon

Cut cantaloupe into sections. Remove seeds. Cut more tender portion of pulp...Use fresh. Remove rind. Cut firm portion of pulp into uniform pieces..Add sugar to melon in alternate layers of melon and sugar. Let stand for 24 hours. Add the juice of one lemon. Bring to boil and boil quickly until the fruit is clear and tender. Place fruit in shallow trays. Remove with slotted spoon. If syrup is too thin, continue cooking until desired consistency is reached. Pour hot syrup over fruit and allow to stand overnight so fruit will plump. Pack cold in sterilized jars, seal, and process at simmering temperature for 30 minutes.

Makes abouat 1 1/2 pints.