Cantaloupe Preserves - cooking recipe

Ingredients

5 cups cantaloupe (cubed)
4 cups sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon lemon juice
1 (85 ml) packet liquid fruit pectin (in a foil pouch)
1/2 teaspoon butter or 1/2 teaspoon margarine

Preparation

Combine all ingredients in a large sauce pan bring to a boil and simmer until fruit is clear.
Puree in blender (if needed).
Ladle into prepared jars.
Process in a hot water bath for 10 minutes.