2 ½ pounds of cantaloupe peeled & diced
2 ½ cups sugar
½ tsp vanilla
1 peel of an orange (¼ cup)
Place cantaloupe in a covered dish with sugar in refrigerator for 24 hours. Drain cantaloupe pouring off sugar liquid into a large sauce pan. Bring to a boil over medium heat & boil for 5 minutes. Add diced cantaloupe, vanilla & orange peel. Insert candy thermometer reaches and continue boiling until it reaches jelly temperature. Pour into sterilized jars and seal with wax, or water bath all jars for 10 minutes. Store in a cool dry place.
Thanks to Bobbie Jubell Cook