- 1 pound Sundia Cantaloupe
- 3/4 pound sugar
- 1 lemon
Cut Cantaloupe into sections. Remove seeds and separate more tender portions for use. Remove rind and cut the firm portions of pulp into small pieces. Add sugar to melon in alternate layers of melon and sugar. Let stand 24 hours. Add the juice of one lemon. Bring to boil and boil quickly until the fruit is clear and tender. Place fruit (remove with slotted spoon) in shallow trays. If syrup is too thin, continue cooking until desired consistency is reached. Pour hot syrup over fruit and allow to stand overnight so fruit will plump. Pack cold in sterilized jars, seal, and process at simmering temperature for 30 minutes. Makes about 1-1/2 pints.
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