Merrick House Chutney

• 4 pounds cantaloupe rind
• 3 1/2 pounds sugar
• 2 cups dried currants
• 2 teaspoons powdered allspice
• 5 cups white vinegar
• 1 teaspoon salt
• 2 large oranges, coarsely diced
• 2 large green peppers, seeded and coarsely diced

1. Peel and cut enough cantaloupe rind (including 1/4" of the pulp) to make 4 pounds.
2. Cut the rind into bite-sized pieces and parboil for 12 minutes.
3. Drain and combine with remaining ingredients in a large pot.
4. Cover and simmer over medium heat for 3/4 hour.
5. Uncover and continue cooking for 3/4 hour or until the juice has thickened to a light syrup.
6. Pour into hot, sterilized preserving jars, cover and seal.

cantaloupe rind, sugar, currants, powdered allspice, white vinegar, salt, oranges, green peppers

Taken from www.epicurious.com/recipes/food/views/merrick-house-chutney-102017 (may not work)