Instructions: Cut melons lengthwise into eighths. Remove seeds, peel and cut each section into 1/2-inch pieces. Combine water and alum; pour over melon and cover. Let stand overnight. Drain.

In deep pot, mix sugar, vinegar, water and spices tied in a cheesecloth bag. Add melon, cover and boil 15 minutes. Remove spice bag. Pack melon pieces tightly into hot sterilized jars. Pour boiling syrup over melon, to within 1/8-inch from top, making sure melon is covered. Seal at once.

This recipe yields 5 pints.

Yield: 5 pints

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