Instructions

1. Place cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours.
2. 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.
3. Add diced cantaloupe, vanilla extract and peel. Insert candy thermometer and simmer, stirring occasionally until the thermometer reaches jelly temperature.
4. Pour into sterilized jars; seal with wax and store in cool place.

Yield: about 2 pints