4 cups peeled, seeded, and chopped cantaloupe (about 1 large)
4 cups peeled, seeded, and chopped peaches (about 4 medium)
6 cups sugar
1/4 cup lemon juice
1 teaspoon grated lemon rind
Combine cantaloupe and peaches in a Dutch oven; cook over medium
heat, stirring constantly, 15 minutes or until there is enough
liquid to prevent fruit from sticking.
Add sugar and lemon juice, stirring well. Bring to a boil stirring
constantly. Reduce heat, and simmer 30 minutes or until thickened.
Add lemon rind, and cook 3 additional minutes, stirring constantly.
Remove from heat; skim off foam.
Pour hot jam into hot, sterilized jars, filling to 1/4 inch from
top. Remove air bubbles; wipe jar rims. Cover at once with metal
lids, and screw on bands.
Process in a boiling-water bath 5 minutes.
YIELD: 6 half pints.