Yield: 1 Batch
Measure | Ingredient |
---|---|
3 pounds | Diced canteloupe rind |
1½ cup | Sugar |
½ cup | Vinegar |
Pare the canteloupe and cut rind into 2 inch pieces. Weigh and measure. Combine with sugar and vinegar. Cook together slowly until fruit is clear, about 45 minutes. Pack into jars and seal.
SOURCE: "Edna Eby Heller's Dutch Cookbook", copyright 1960