Cantaloupe Preserves

4 cups cantaloupes, peeled, seeded, and diced
3 cups sugar
3 tablespoons lemon juice
1 (1 3/4 ounce) box dry pectin
--------------------------------------------

Place cantaloupe and sugar in large non-reactive saucepan, stir well, cover, and let set for 6-8 hours.
Add lemon juice and pectin and bring to a boil over medium-high heat, while stirring. Continue to stir while the mixture boils for 5-6 minutes, or until it thickens sufficiently.
Ladle into hot jars and seal according to manufacturer’s instructions.
Makes 4 ½ Cups.
**Note: this is a good way to use up cantaloupe that has a strong flavor, but is not very sweet.