Ingredients
2 1/2 lbs. cantaloupe, peeled and diced
2 1/2 cup granulated sugar
1/2 tsp. vanilla extract
1 peel tangerine , or orange
Preparation
Place cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours.
Drain the cantaloupe, pouring off the sugar and liquid in a large saucepan.
Bring to a boil over medium flame and boil for 5 minutes.
Add diced cantaloupe, vanilla extract and peel.
Insert candy thermometer and simmer, stirring occasionally until the thermometer reaches jelly temperature.
Pour into sterilized jars; seal with wax and store in cool place.
