Peel and seed the
cantaloupe. Cut into 1 inch chunks and put them in a
large mixing bowl.
In a saucepan, combine
vinegar and water. Tie the whole spices in
cheesecloth bag and put in the saucepan with the
mace. Bring to a boil.
Pour boiling, spiced vinegar
over the cantaloupe. Set bowl aside and let stand
overnight.
Next day, drain vinegar into
a saucepan and heat to boiling. Add the cantaloupe
and sugar. Heat to boiling. Reduce heat and simmer
about 1 hour or until syrup is clear.
Meanwhile, wash and rinse
jars. Keep them hot. Prepare the lids as manufacturer
suggests.
Pack hot cantaloupe into hot
jars. Keep them hot in a low oven or pan of hot
water.
Boil vinegar/sugar mixture
about 5 minutes or until syrupy. Pour syrup over
cantaloupe to within ½ inch of top. Wipe top of jars
with a damp cloth. Put on lids and screw bands.
Process in boiling water bath for 10 minutes.