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Day One:.
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1.
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Wash cantaloupe and cut into halves; remove seeds.
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Cut into 1 inch slices and peel.
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Cut strips of flesh into 1 inch cubes.
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Weigh out 6 pounds of pieces and place in large glass bowl.
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2.
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Place red pepper flakes, cinnamon sticks, cloves and ginger in a spice bag and tie the ends firmly.
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Combine vinegar and water in a 4-quart stockpot.
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Bring to a boil, then turn heat off.
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Add spice bag to the vinegar-water mixture, and let steep for 5 minutes, stirring occasionally.
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3.
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Pour hot vinegar solution and spice bag over melon pieces in the bowl.
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Cover with a food-grade plastic lid or wrap and let stand overnight in the refrigerator (about 18 hours).
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Day Two.
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4.
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Wash and rinse pint canning jars; keep hot until ready to use.
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Prepare lids according to manufacturer's directions.
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5.
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Carefully pour off vinegar solution into a large 8 to 10 quart saucepan and bring to a boil.
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Add Splenda; stir to dissolve.
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Add cantaloupe and bring back to a boil.
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Lower heat to simmer until cantaloupe pieces turn translucent; about 1 to 1-1/4 hours.
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6.
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Remove cantaloupe pieces into a medium-sized stockpot, cover and set aside.
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Bring remaining liquid to a boil and boil an additional 5 minutes.
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Return cantaloupe to the liquid syrup, and bring back to a boil.
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7.
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With a slotted spoon, fill hot cantaloupe pieces into clean, hot pint jars, leaving 1- inch headspace.
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Cover with boiling hot syrup, leaving 1/2-inch headspace.
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Remove air bubbles and adjust headspace if needed.
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Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
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8.
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Process in a boiling water canner.
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Pint jars 15 minutes (for elevations 0-1,000 feet) or 20 minutes (for elevations 1,001-6,000 feet).
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Let cool, undisturbed, 12-24 hours and check for seals.
