Peel the cantaloupe, remove the seeds, and coarsely process fruit in a food processor or blender, or chop rather fine. Quarter the lemon and orange

Slice paper thin using great care and a very sharp knife

Hand slicing works better here than using a machine. Measure the quantity of fruit and add 3/4 cup sugar for each cup of fruit

Place in a large crock or porcelain- lined heavy pot

Allow to marinate overnight. Place the fruit in a heavy preserving kettle

Cook, stir- ring frequently, for 45 minutes, or until thick and bub- bly

Meanwhile, sterilize the jars and serving container you wish to use by placing them in a large pot with 1 inch of water

Boil, remove from heat, and allow to almost cool. Skim the marmalade with a metal spoon

Place in ster- ilized jars and seal with paraffin

It is not necessary to add the paraffin if you wish to serve within a day or two. To serve, place the cooled marmalade in a glass bowl, or even a footed compote

It makes a great brunch addi- tion.