• 2 1/2 lbs. peeled and diced cantaloupe
• 2 1/2 C. granulated sugar
• 1/2 tsp. vanilla extract
• 1 peel of tangerine or orange

Place cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours. Drain the cantaloupe, pouring off the sugar and liquid in a large saucepan. Bring to a boil over medium flame and boil for 5 minutes. Add diced cantaloupe, vanilla extract and peel. Insert candy thermometer and simmer, stirring occasionally until the thermometer reaches jelly temperature. Pour into sterilized jars; seal with wax and store in cool place.