Cantaloupe Preserves

I found this during an online search and just had to share it. It takes longer than normal preserves but sounds delicious.

• Ready In: 6 hrs 6 mins
• Yields: 4 half pints

Ingredients

• 4  cups cantaloupes, peeled, seeded, and diced
• 3  cups sugar
• 3  tablespoons lemon juice
• 1 (1 3/4ounce) box  dry pectin

Directions

1. Place cantaloupe and sugar in large non-reactive saucepan, stir well, cover, and let set for 6-8 hours.
2. Add lemon juice and pectin and bring to a boil over medium-high heat, while stirring. Continue to stir while the mixture boils for 5-6 minutes, or until it thickens sufficiently.
3. Ladle into hot jars and seal according to manufacturer’s instructions.
4. Makes 4 ½ Cups.
5. **Note: this is a good way to use up cantaloupe that has a strong flavor, but is not very sweet.