How to make it

  • Combine cantaloupe and peaches in a Dutch oven. Cook over medium heat stirring constantly for 15 minutes. Add sugar and lemon juice stirring well then bring to boil stirring constantly. Reduce heat and simmer 30 minutes. Add lemon rind and cook 3 additional minutes stirring constantly. Remove from heat then skim off foam. Pour hot jam into hot sterilized jars filling to 1/4" from top. Remove air bubbles then wipe jar rims. Cover at once with metal lids and screw on bands then process in boiling water bath 5 minutes.

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