Cantaloupe Preserves

Yield: 4 half-pints

2 lbs. firm, ripe cantaloupe
3 cups light honey
juice of 1 lemon

Peel cantaloupe and slice thinly. Cut slices into 1 inch pieces. Combine with honey and let stand overnight. Add lemon juice and cook over gentle heat until clear (translucent, at least.) Spoon into hot, sterilized half-pint jars, leaving 1/2 inch headspace. Seal and process for 5 minutes in boiling water bath.

Delicious over vanilla ice-cream! An appreciated and unusual hostess or Holiday gift.

Source: Putting it up with Honey by Susan Geiskopf.