Cantaloupe Preserves

Preparation info

  • Difficulty

    Easy

  • Makes about

    2 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A country woman captured blue ribbons at a state fair with this recipe

Ingredients

  • 2 lbs. firm, ripe cantaloupe
  • lbs. sugar (4 c.)
  • Juice of 1 lemon

Method

  • Peel cantaloupe and cut into thin slices 1" long. Mix sugar and cantaloupe; let stand overnight.
  • Add lemon juice; cook until clear. Pour into hot sterilized jars; seal.