Cantaloupe Preserves

1. 1

   Place cantaloupe and sugar in large non-reactive saucepan, stir well, cover, and let set for 6-8 hours.

2. 2

   Add lemon juice and pectin and bring to a boil over medium-high heat, while stirring. Continue to stir while the mixture boils for 5-6 minutes, or until it thickens sufficiently.

3. 3

   Ladle into hot jars and seal according to manufacturer's instructions.

4. 4

   **Note: this is a good way to use up cantaloupe that has a strong flavor, but is not very sweet.

* Per serving · 4 servings · Values may vary.

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