Sour canteloupe
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Diced canteloupe rind |
| 1½ | cup | Sugar |
| ½ | cup | Vinegar |
Directions
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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