2 1/2 lb. 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. Makes about 2 pints.