4 lg. cantaloupe
1 c. coarse salt
2 qts. water
5 c. sugar
2 c. white vinegar (5% acidity)
2 tbsp. whole allspice

Peel and seed cantaloupes. Cut into 1/2 by 1/2 inch pieces to make gallon. Dissolve salt in a 2 quart of water let stand 2 hours. Drain and rinse cantaloupe. Combine in a bag and put rest of ingredients in a large dutch oven and boil for 5 minutes. Remove from heat and let stand for 8 hours.

Drain syrup from cantaloupe, remove spice bag and bring syrup to a boil. Pack fruit in sterilized jars, pour syrup in jars, leaving 1/2 inch headspace. Process in boiling water 15 minutes. Makes about 4 to 6 pints.