1 lg. slightly underripe cantaloupe, peeled, cubed
4 c. 5% acid strength cider vinegar
1 tsp. mace
2 c. water
2 tbsp. whole cloves
2 sticks cinnamon
4 c. sugar (2 c. white & 2 c. brown)

Use 1 gallon crock. Combine vinegar, water and mace in 3 quart saucepan. Add cinnamon and cloves, (tied in cheesecloth bag). Bring to boil, pour over cantaloupe. Let stand in cool place for 12 to 18 hours. Drain cantaloupe, reserving liquid, bring liquid to boil, stir in sugar and add cantaloupe. Simmer uncovered about 1 hour. Remove spice bag. Remove cantaloupe using slotted spoon. Return liquid to boiling uncovered for 10 more minutes. Pack cantaloupe in 2 sterilized hot pint jars, cover with syrup to 1/4 inch of jar top. Adjust lids. Process in boiling water bath for 5 minutes. Remove jars, wipe and seal.