Cantaloupe can be tricky to cook with, so follow this recipe carefully.

1. Toss cantaloupe with sugar. Cover with plastic wrap; leave standing at room temperature 8–10 hours.

2. Add cantaloupe to stockpot with remaining ingredients except nuts and extract. Bring to a boil; cook until mixture starts to thicken, 15– 20 minutes. Stir constantly.

3. Remove from heat; stir in almonds and almond extract. Quickly skim off foam with a metal spoon.

4. Ladle into sterilized jars, leaving ½" headspace. Wipe rims; cap and seal. Process in water canner 10 minutes.

• MAKES 7 ½ PINTS

• INGREDIENTS

• 6 pounds cantaloupe, peeled, seeded, and cut into ½-inch cubes

• 8 cups granulated sugar

• 2 teaspoons lemon zest

• ½ cup lemon juice

• 2 cups golden yellow raisins

• 1 ½ cups toasted almonds, chopped

• ¼ teaspoon almond extract