Cantaloupe Preserves - cooking recipe

Ingredients

2 lb. firm ripe cantaloupe
4 c. sugar
juice of 1 lemon

Preparation

Peel cantaloupe and cut in thin slices 1-inch long.
Mix sugar and cantaloupe and let stand overnight.
Add lemon juice; cook until clear.
Pour into Kerr half-pint jars to within 1/2-inch of top.
Put on cap; screw band firmly tight.
Process 5 minutes in boiling water bath.
Yield:
4 (8 ounce) jars.