Sour canteloupe

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

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