Cantaloupe Peach Jam Recipe

• 4 c. minced peeled seeded cantaloupe (abt 1 large)
• 4 c. minced peeled pitted peaches (abt 4 med)
• 6 c. sugar
• 1/4 c. lemon juice
• 1 tsp grated lemon rind

1. Combine cantaloupe and peaches in a Dutch oven; cook over medium heat, stirring constantly, 15 min or possibly till there is sufficient liquid to prevent fruit from sticking.
2. Add in sugar and lemon juice, stirring well.
3. Bring to a boil stirring constantly.
4. Reduce heat, and simmer 30 min or possibly till thickened.
5. Add in lemon rind, and cook 3 additional min, stirring constantly.
6. Remove from heat; skim off foam.
7. Pour warm jam into warm, sterilized jars, filling to 1/4-inch from top.
8. Remove air bubbles; wipe jar rims.
9. Cover at once with metal lids, and screw on bands.
10. Process in a boiling-water bath 5 min.
11. This recipe yields 6 half-pints.
12. Yield: 6 half-pints

cantaloupe, peaches, sugar, lemon juice, lemon rind

Taken from cookeatshare.com/recipes/cantaloupe-peach-jam-99053 (may not work)