4 med. cantaloupe
3 c. vinegar
2 c. water
2 cinnamon sticks
2 tbsp. whole cloves
1 tbsp. whole allspice
1 tbsp. ground nutmeg
4 1/2 c. sugar

Cut cantaloupe in half. Remove seeds. Cut in balls or 1 inch cubes. Combine vinegar, water and spices in large saucepan. Bring to boil, reduce heat and simmer 5 minutes. Prepare jars. Add sugar to saucepan. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer 45 minutes to 1 hour (until cantaloupe becomes slightly transparent.) Pack melons in hot jars, leaving 1/4 inch to spare. Pour syrup over top. Screw down lid. Process pickles 10 minutes in a boiling hot water bath. Makes 5 (12 ounce) jars.