Small sweet melons are excellent for this, but not watermelon or the Ogen variety. Peel the melons and cube the flesh before weighing. Put the melon pieces into a bowl and cover with the salt and water. Leave overnight, then drain off the salt water. Cover the melon with cold water, bring to the boil and simmer until the melon cubes are transparent and tender but not broken. In another pan, boil the sugar, vinegar and spices together for 20 minutes. Strain the syrup and bring to the boil. Drain the melon and add to the syrup. Boil for 10 minutes, then pour into hot preserving jars and seal tightly.
© 1978 Mary Norwak estate. All rights reserved.