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Title: Spiced Cantaloupe
Categories: Canning Fruit Penn
Yield: 1 Recipe
| 3 | lb | Cantaloupe |
| 1/2 | tb | Alum |
| 2 | qt | Water |
| 3 | c | Sugar |
| 1 | pt | Vinegar |
| 2 | Sticks cinnamon | |
| 1/2 | tb | Whole cloves |
| 1 | ts | Allspice |
Pare the cantaloupe, remove seeds and cut into strips, 1 x 2 inch or squares. Dissolve the alum in the water and bring to a boil. Add the cantaloupe and cook for 15 minutes. Drain well. Combine vinegar, sugar and spices. Add the cantaloupe and simmer slowly until fruit is transparent (about 45 minutes). Place in hot sterilized jars and seal.
SOURCE: "Pennsylvania Dutch Cooking", Yorkraft, Inc., 1960
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