- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 1 large ripe cantaloupe, seeds and rind discarded and flesh cut into 1-inch pieces (4 cups)
- 1/3 cup golden raisins
- Accompaniment: plain yogurt
- Bring sugar, water, and lemon juice to a boil, stirring occasionally until sugar is dissolved, then boil, uncovered, until slightly thickened, about 5 minutes. Stir in cantaloupe and raisins and simmer, uncovered, stirring frequently, until cantaloupe is translucent and syrup is thickened, 15 to 20 minutes.
- Transfer conserve to a metal bowl, then set bowl in a larger bowl of ice and cold water to cool, stirring occasionally.