firm, but not fully ripe cantaloupes or honeydew melon, about 2 pounds each
1 quart cold water
4 tablespoons salt
11/2 cups cider vinegar
4 cups sugar
3 sticks cinnamon, 2 inches long
1 tablespoon whole cloves
½ teaspoon nutmeg
21/2 cups boiling water
Halve the cantaloupes. Remove seeds, peel and cut into 1-inch squares. Mix cold water and salt. Pour over melon and allow to stand for 3 hours. Drain. Combine vinegar, sugar and spices with boiling water. Stir until sugar is dissolved. Add cantaloupe with slotted spoon. Boil the syrup for 10 minutes. Add melon and simmer 40 to 50 minutes or until melon is transparent. Pour mixture into hot, boiled pint jars with 2-piece screw tops, filling to within 1/8-inch of top. Wipe rims of jars carefully and cover with lids. Put on screw bands and tighten as much as possible. Place jars in a large kettle and add enough boiling water to cover jars by 1 inch Boil 10 minutes. Cool on rack. Makes 4 pints. This recipe may be doubled.
Doris Reynolds is the author of “When Peacocks Were Roasted and Mullet Was Fried” and “Let’s Talk Food.” They are available for sale in the lobby of the Naples Daily News. Also available for sale is a 4-part DVD, “A Walk Down Memory Lane with Doris Reynolds.” For comments and information regarding today’s column, contact Doris Reynolds at foodlvr25@aol.com
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