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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Putting by summer's sun-ripened fruits for special eating during the winter appeals to many these days. The more unusual combinations are fun to do. If you don't wish to process in BWB, freeze. From an old newspaper clipping. Ingredients:
2 medium cantaloupes, medium sized (seeded, pared and cut into small cubes) |
3 1/2 cups sugar |
2 cups nuts, chopped (your choice) |
1 1/2 cups vinegar |
1 cup onion, peeled and chopped |
1/3 cup lemon juice (bottled is best) |
2 teaspoons salt |
1 1/2 teaspoons whole cloves |
1 teaspoon whole allspice |
2 cinnamon sticks |
1 lemon, sliced and seeded |
Directions:
1. Combine ingredients in a large kettle; simmer over low heat for about 2 - 2 1/2 hours, stirring occasionally until syrup thickens.
2. Ladle immediately into hot jelly or canning jars.
3. Wipe rims, place lids and screw on bands just finger tight.
4. Process in boiling water bath for five minutes.
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