Cantaloupe Preserves

2 pounds prepared canteloupe
2 Tbsp. lemon juice
1 3/4 pounds sugar

Wash and cut firm-ripe melon into approximately 1 inch cubes. Mix melon with sugar and let stand 12 to 18 hours in a cool place. Add lemon juice. Boil until cantaloupe is clear. Pour boiling hot into jars and seal at once.