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Spiced Cantaloupe Recipe
|Cantaloupe||4 Pound (Underripe)|
|Cold water||2 Quart, mixed with 1/2 cup pickling salt (brine)|
|Sugar||6 Cup (96 tbs)|
|Cinnamon sticks||2 , broken up|
|Whole cloves||1 Tablespoon|
|Ginger root piece||2 Inch, peeled and bruised|
|Cider vinegar||1 Pint|
Calories 452 Calories from Fat 3
% Daily Value*
Total Fat 0.41 g0.62%
Saturated Fat 0.11 g0.56%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 34.7 mg1.4%
Total Carbohydrates 115 g38.3%
Dietary Fiber 1.9 g7.5%
Sugars 112 g
Protein 1 g2.8%
Vitamin A 102.4% Vitamin C 93.6%
Calcium 3.4% Iron 3%
*Based on a 2000 Calorie diet
Meanwhile, prepare syrup: Slowly boil 4 cups sugar and the water, uncovered, in a very large enamel or stainless-steel kettle 5 minutes.
Drain and rinse cantaloupe, add to syrup, and boil, uncovered, 1/2 hour.
Remove from heat, set lid on kettle askew, and let stand overnight.
Next day, tie spices in cheesecloth and add to kettle along with vinegar and remaining sugar.
Slowly boil, uncovered, until cantaloupe is clear, about 1/2 hour.
Meanwhile, wash and sterilize 3 (1-pint) jars and closures and keep hot on a baking sheet in a 250° F. oven until needed.
Using a slotted spoon, pack cantaloupe into jars, then pour in boiling syrup, filling to within 1/8" of tops; wipe rims and seal.
Cool, check seals, label, and store in a cool, dark, dry place several weeks before serving.