1 lb. cantaloupe flesh
1 lemon
3/4 lb. sugar

Cut cantaloupe into sections. Remove seeds. Cut more tender portion of pulp for use fresh. Remove rind. Cut firm portion of pulp into uniform pieces. Add sugar to melon in alternate layers of melon and sugar. Let stand 24 hours. Add the juice of one lemon. Bring to boil and boil quickly until the fruit is clear and tender. Place fruit in shallow trays. If syrup is too thin continue cooking until the desired consistency is reached. Pour hot syrup over fruit and allow to stand overnight so fruit will plump. Pack cold in sterilized jars, seal, and process at simmering temperature 30 minutes. Makes about 1 1/2 pints.