- 4 cups chopped peeled seeded cantaloupe (abt 1 large)
- 4 cups chopped peeled pitted peaches (abt 4 med)
- 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.
This recipe yields 6 half-pints.