Put melon in colander and, with hands, squeeze out as much juice as possible. Drain for 1 hour. Tie spices in a bag. Combine melon along with other ingredients in a pan. Simmer, stirring occasionally to prevent sticking, for 50 to 60 minutes. Remove spice bag. Pack jam at once in hot sterilized half-pint jars and seal. Makes about four half-pints.