Pickled Cantaloupe or Persian Melon

Description

Cut two fine flavored cantaloupe or Persian melon into 12 lengthwise pieces. Remove seeds and pare off skin. Put into enameled preserving kettle. Barely cover with water, stir in 1 ½ teaspoons powdered alum. Cover and let soak overnight. Next morning, drain, rinse quickly in cold eater. Cover with cold weather, heat to simmering, cook until tender, about 20 minutes. Again drain, add to a syrup make of 4 ½ cups sugar, 2 cups white vinegar, ½ cup water and 1 lemon sliced thing. Boil gently until melon is beautifully transparent, about 1 hr. Add 1 tablespoon pickling spices that last 15 minutes. Pack in sterile jars and seal. This makes about 2 pints.