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Categories:Viewed: 5 - Published at: 7 years ago
Ingredients
- 4 pounds cantaloupe rind
- 3 1/2 pounds sugar
- 2 cups dried currants
- 2 teaspoons powdered allspice
- 5 cups white vinegar
- 1 teaspoon salt
- 2 large oranges, coarsely diced
- 2 large green peppers, seeded and coarsely diced
Method
- Peel and cut enough cantaloupe rind (including 1/4" of the pulp) to make 4 pounds.
- Cut the rind into bite-sized pieces and parboil for 12 minutes.
- Drain and combine with remaining ingredients in a large pot.
- Cover and simmer over medium heat for 3/4 hour.
- Uncover and continue cooking for 3/4 hour or until the juice has thickened to a light syrup.
- Pour into hot, sterilized preserving jars, cover and seal.
