Cantaloupes (1 cantaloupe will yield approximately 2c. puree)
Sugar
Lemon juice
Cinnamon
Allspice

Remove rind and seeds from melon. Cut into small chunks. Place in heavy pot and add just enough water to prevent sticking (about 1/4c.). Boil until soft. Then process in food processor.

Measure pulp. Add 1 1/4c. sugar, 2 tbl. lemon juice, 1 tsp. cinnamon, and 1/2tsp. allspice to each quart of pulp. Boil gently, stirring often to prevent sticking, until thick.

Store in fridge for later use or if you want to can: Pour hot mixture into hot sterilized jars. Wipe rims, seal. Process in water for 10 minutes.

Recipe makes 2 1/2 pints for each quart of cantaloupe.