Preparation / Directions:
Peel cantaloupe and cut in 1" cubes. Place in 1 gallon crock or glass bowl. Combine vinegar, water and mace in 3 quart saucepan. Add cinnamon and cloves (tied in cheese cloth bag) Bring to boil; pour over cantaloupe. Let stand, covered, 12 to 18 hours in cool place.
Drain cantaloupe, reserving liquid in 4 quart kettle. Bring liquuid to boil, stir in sugar, add cantaloupe. simmer, uncovered, until cantalouype is translucent., about 1 hour. Remove speice bag. Remove cantaloupe with slotted sppon.. REturn liquid to boiling; boil uncoverd 10 more minutes/
Pack cantaloupe jinto 2 sterlized hot pint jars. cover with syrup to with in 1/4 inch of jar top. Wipe jar rim; adjust lids.
Process in boiling water bath 5 minutes. Start to cout processing time when water in canner returns to boiling. Remove jars. Makes 2 pints.
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