Makes about 6 pints.

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

  • DIRECTIONS

    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.