Cantaloupe Marmalade Recipe
2 med. sized lemons1 1/3 c. water2 tsp. finely chopped fresh ginger8 c. coarsely chopped, pared, seeded cantaloupes(about 5-1/2 lbs. cantaloupe)6 c. sugar
Trim ends of lemons. Slice lemons very thin; seed and quarter slices. Combine lemons, water and ginger in large pot. Bring to boiling. Lower heat; cover. Simmer until lemon rind begins to look translucent, 20-30 minutes. Add cantaloupe to lemon mixture. Simmer uncovered over medium heat, stirring often, until cantaloupe begins to look translucent. Stir in sugar. Raise heat; boil rapidly, stirring often, until thick. Remove pot from heat. To test for proper thickness, spoon a little marmalade onto chilled sauce. Let cool slightly. Marmalade should not run very much. If too soft, cook longer; retest. Makes about 6 half-pint pies.